Grilled Italian Sausages With Peperonata Recipes

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

GRILLED SAUSAGES, ONIONS AND PEPPERS

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
• Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
• Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
• Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

GRILLED ITALIAN SAUSAGES WITH PEPERONATA

Steps:

• Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center.
• Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill "wok"). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata.
• Serve sausages on buns with peperonata.

PAN GRILLED CHICKEN IN PEPERONATA

Steps:

• In a large hot pan, saute smashed garlic and chili pepper in 4-5 tablespoons of olive oil for 2 minutes. Add chopped peppers and onions and saute for 10 minutes on high heat. Now add tomatoes and their juices, salt, pepper and sugar, cover with lid and cook for 20 minutes on medium heat. For chicken, drizzle chicken breasts in olive oil and sprinkle with smoked sea salt ( I use smoked Fleur de sel ), black pepper and some dry oregano. Place in a very hot grill pan and cook for 2 minutes per side. Once chicken is grilled, add the breasts into the peperonata, cover with lid and place into a pre heated 350*F oven for 20 minutes. As a finishing touch, I remove the lid and set under the broiler for 5 minutes to give a nice caramelized coating to the chicken and sauce. I like to plate the chicken and peperonata over a slice of Italian bread that has been rubbed with garlic and olive oil and toasted until golden brown.

GRILLED ITALIAN SAUSAGE

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

GRILLED SAUSAGES WITH PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until softened. Stir in brown sugar, vinegar, garlic, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, 12-15 minutes or until onion is golden brown., Meanwhile, grill sausages, covered, over medium heat 12-15 minutes or until a thermometer reads 160°, turning occasionally. Serve in buns with pepper mixture; if desired, top with mustard.