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Home > posts > 2016 > 10 > 2016-10-17_Sausage_Yuca.html
Grilled Sausage, Yuca, and Eggplant
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I grilled a bunch of food for Meredith's parents who were visiting. There were two types of sausage, both chicken based and from Sprouts. I think they were green-chile and something else salsa related. I just grilled them, probably for too long. I think you're supposed to par cook sausage so that it doesn't spend so much time on the grill. I should look into that since these were a bit dry.
The eggplant was pretty typical.
The real "new" thing was grilled yuca. I had been using yuca a few times, but I decided to grill it. I read a few things and the general consensus was to simmer it for about 30 minutes and then finish it on the grill. I cut up two yucas, but one was really on its way out. I ended up cutting out a lot of chunks that were soft.
While, I do not know for sure, there seemed to be a mix in the resulting yuca of pieces that I thought were good and pieces that I though smelled like feet. YUCK! I really do not know why, but some of it just wasn't very good or enjoyable.
I do not think I would rush to gril it again, though it did seem to work fine in cooking it.