Throw a pork tenderloin on the grill along with a mix of your favourite sausages for a season finale barbecue. The addition of colourful peppers, eggplant and red onion rounds it out for a full meal. Heap onto a large platter and serve with our tangy dipping sauce and fresh crusty bread for an easy self-serve dinner.
Make it your own
Instead of eggplant, use slices of fennel, cored unpeeled apple or pear halves. If you want to grill potatoes, boil new potatoes until partially cooked, about 10 minutes. Lightly coat with oil and thread on skewers. Grill until brown, about 10 minutes. Chorizo, light turkey or hot Italian sausages are flavourful alternatives to smoked sausages.
Light Dijon Cream
In a small bowl, stir 1/2 cup (125 mL) light sour cream with 3 tablespoons (45 mL) Dijon, 1 tablespoon (15 mL) liquid honey and 1/2 tsp (2 mL) dried dillweed. Taste and stir in another teaspoon (5 mL) Dijon, if needed. Serve in individual ramekins for dipping or in a small dish for passing around. Makes 3/4 cup (150 mL)