pages

Translate

Wednesday, July 27, 2016

grilled sausage with pepperonatta

Ingredients

  • Servings: 8
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 8 (3.5 ounce) links italian sausage
  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, cut into large dice
  • 1/2 cup red
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • preheat grill for medium heat and lightly oil the grate.
  • roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. turn peppers as they blacken. transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. strip off and discard the skins, remove stems and seeds, and dice the peppers.
  • cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. an instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees f (70 degrees c).
  • heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. add diced peppers to the onion mixture; cook and stir until heated through. slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
  • raise heat to medium-high and stir in red and oregano. bring to a boil and cook, stirring often, until the red has reduced by one third, about 10 minutes. season to taste with salt and black pepper.

No comments:

Post a Comment