Grilled Sausage And Fire Roasted Peppers

Twelve Pork Or Poultry, Hot Or Sweet Italian Sausage Links

Four Red Bell Peppers

A Minced Garlic Clove

Two Teaspoons Of Red Wine Vinegar

Two Tablespoons And Two Teaspoons Of Olive Oil, Divided

1 1/2 Teaspoons Of Sea Salt

1/2 Teaspoon Of Crushed Red Pepper Flakes

Into a mixing bowl, add the garlic, the crushed red pepper flakes, and a teaspoon of sea salt. Mash with a fork to form a paste. Add the red wine vinegar. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is smooth and thickened slightly. Taste and add more sea salt and/or crushed red pepper flakes, if desired. Set this dressing aside.

Rub the peppers with two teaspoons of olive oil.

On a hot gas or charcoal grill,  place the peppers stem side down. Close the lid and cook the peppers for five minutes. Turn the peppers onto their sides. Cook for an additional five minutes with the grill lid closed. Continue this process until all sides of the peppers have achieved a dark brown char. Remove the peppers and let them cool for 10 minutes. For best results, place the peppers into a bowl and cover the bowl with plastic wrap. Peel the charred skin off of the peppers and remove the stem and as many of the seeds as you can. Cut the peppers into one inch strips and season them with sea salt. Place the peppers into the mixing bowl containing the dressing and mix well.  

Cook the sausage links on the hot grill for approximately five-seven minutes on each side depending on the thickness of the sausages.

Serve the sausage and the peppers on sandwich rolls.

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