Grilled sausage coils with charred escarole and spicy brown butter-hazelnut vinaigrette from Slow Fires: Mastering New Ways to Braise, Roast and Grill (page 241) by Justin Smillie and Kitty Greenwald

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Notes about this recipe

  • Eat Your Books

    Can substitute hot paprika for piment d'Espelette, fish sauce for colatura, and raw sugar or light brown sugar for palm sugar. Start 2 days ahead.

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