Grilled

Bangers

Juicy Balson bangers grilled with sweet corn, peppers, onions, and garlic, then finished with a bright herb and mustard butter.

Serves: 4

Prep: 15 Minutes

Cook Time: 30 Minutes

Ingredients

1 Pack Balson’s Garlic & Herb Bangers or
Original British-Style Bangers

Grilled Vegetables

4 ears corn, husks removed
3 sweet peppers
2 large red or yellow onions, halved through the root
2 heads garlic, tops trimmed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Herb Mustard Butter

4 tablespoons unsalted butter, softened
1 tablespoon whole grain mustard
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped

Serving suggestion

Crusty bread, potato salad, or a simple green salad

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TO PREPARE

Heat a grill to medium, about 375°F to 400°F. Lightly oil the grill grates.
Drizzle the garlic with a little olive oil and season with salt. Wrap each head in foil and place over indirect heat. Grill until soft and golden, about 25 to 30 minutes.
Brush the corn, peppers, and onions with the remaining olive oil. Season with salt and black pepper.
Place the vegetables and bangers on the grill. Cook the bangers, turning regularly, until browned and cooked through, about 12 to 15 minutes. Move them to indirect heat if they begin to brown too quickly.
Grill the corn, peppers, and onions until tender and lightly charred, about 8 to 12 minutes, turning as needed.
Mix the softened butter with the mustard, lemon juice, and parsley. Season with a small pinch of salt.
Arrange the bangers and vegetables on a large platter. Carefully unwrap the garlic and add it to the platter. Finish everything with the herb mustard butter and serve hot.