Grilled Sausage and Vegetables with Creamy Dill Dip

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  1 lbs Italian Pork Sausage
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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 cup Mayonnaise, Regular
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  2 Garlic(6g)
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  2 tbsp Dill, Fresh
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  1 tsp Lemon Juice, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp ¼ teaspoon sea salt
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  Freshly Cracked Black Pepper, To Taste

Instructions

1. 1Make the creamy dill dip: combine ½ cup mayonnaise, 2 cloves minced garlic, 2 tablespoons fresh dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon fresh lemon juice, ⅓ cup freshly grated Parmesan cheese, ¼ teaspoon sea salt, and black pepper to taste in a bowl. Stir until fully combined and smooth. Taste and add more dill if desired. Transfer to a sealed container and refrigerate until ready to serve.
2. 2Preheat a grill or grill pan over medium-high heat. Brush the sausage links with 2 tablespoons extra-virgin olive oil and season with sea salt and freshly cracked black pepper.
3. 3Place the sausage links on the grill and cook 12–15 minutes, turning every 3–4 minutes, until browned on all sides and the internal temperature reaches 160°F. Transfer to a cutting board and let rest 3–4 minutes.
4. 4Slice the rested sausages into ¼-inch rounds. Return the slices to the grill for 1–2 minutes per side until cut edges are lightly charred. Remove from heat.
5. 5Drizzle the remaining 3 tablespoons extra-virgin olive oil over the sausage slices and toss to coat. Season with additional sea salt and freshly cracked black pepper to taste.
6. 6Divide the sausage slices evenly into 4 airtight meal-prep containers. Add a small sealed container of creamy dill dip to each portion. Refrigerate for up to 4 days and serve the dip cold alongside the warmed sausage.