GRILLED KNOCKWURST

Grilled Knockwurst image

Yield serves 4 to 6

Number Of Ingredients 9

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6 knockwurst
Mushrooms and Garlic Grilled in a Packet (recipe follows), for serving
12 ounces cremini mushrooms, halved if large
6 garlic cloves, peeled
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
(serves 4 to 6)

Steps:

Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.
Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.