Turkey sausage is lower in fat than pork sausage. After handling jalapeños or other spicy peppers, be sure to wash your hands and avoid touching your eyes, as the capsaicin from the peppers will burn. Of course, if you’re not a huge fan of spicy foods, skip the jalapeño.
Soak husked cobs of corn in water for at least 30 minutes. Preheat barbecue to medium-high. Brush cobs with a little olive oil. Grill corn, turning regularly, until lightly charred and soft, about 12 minutes. Remove from grill and let cool.
Meanwhile, brush pepper halves with olive oil. Grill skin-side down until skin blisters and flesh softens, approximately six minutes. Turn over and cook six minutes more. Remove from grill, place in a small bowl and tightly cover with plastic wrap for five minutes.
Peel off and discard loose skin, and finely dice peppers. Slice corn kernels from cobs into a medium-sized bowl and toss with the peppers, jalapeño, garlic, lime juice, onion, cilantro and cumin. Season with salt and pepper. Set aside.
Score sausages with a knife in a few places; grill whole for approximately 15 minutes, turning until cooked through. Slice each sausage or serve it whole alongside corn salad. Serve with grill-toasted baguette slices,
Per serving: 353 calories, 30 g protein, 16 g fat (3 g saturated fat), 23 g carbohydrates, 2 g fibre, 87 mg cholesterol, 613 mg sodium