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English Mixed Grill

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  Sausage links 2 Large (Or 4 Small Sized)
  Canadian bacon slices 4 (Thick Slices)
  Vegetable oil 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Boneless sirloin steaks/Fillet mignon 6 Ounce (2 Steaks, 3 Ounce Each)
  Lamb chops 2
  Calfs liver 6 Ounce (2 Liver, 3 Ounce Each)
  Lambs kidney 6 Ounce, rinsed and split, membrane and fat removed (2 Kidneys, 2 To 3 Ounce Each)
  Fresh ripe tomatoes 2 Medium, halved
  Mushroom caps 2 Large
  Chopped fresh parsley 1 Tablespoon
  Dried oregano 1 Teaspoon

Before starting, have all ingredients at room temperature.
Warm two dinner plates.
Preheat broiler.
Prick sausage lightly in several places with a fork and place sausage and bacon on a well-oiled broiler pan.
Broil 4 to 6 inches from source of heat for 4 to 5 minutes, or until sausage and bacon are browned on one side.
Turn sausage and bacon; cook on second side for about 2 minutes.
Transfer bacon to ovenproof plates; and keep warm.
Cook sausage 2 to 3 minutes longer.
Remove sausage from pan; add to plates with bacon.
Place steaks and lamb chops on the broiler pan and brush meat with oil.
Broil 3 to 4 minutes, then sprinkle with salt and pepper to taste.
Turn and brush second side lightly with oil.
Broil 2 to 3 minutes on second side; remove from pan.
Sprinkle with salt and pepper.
Add to plates with sausage and bacon.
Add calf's liver and lamb kidneys to broiler pan; brush lightly with oil.
Broil liver and kidney about 3 minutes on the first side.
Turn, brush second side lightly with oil, and broil for about 2 minutes; remove from pan.
Sprinkle with salt and pepper.
Add to plates.
Add tomatoes and mushroom caps to broiler pan; brush with oil.
Sprinkle with salt, pepper, and parsley to taste; sprinkle tomatoes with oregano.
Cook 2 to 3 minutes.
Remove from pan and add to plates.
Serve immediately with a variety of mustards: sweet, hot, and brown.

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English Mixed Grill Recipe