GRILLED SAUSAGE RING OVER PEPPERONATA
3 Cubanelle peppers (or other mild peppers)
2 hot Italian peppers (or other hot peppers)
2 medium or 1 large green bell pepper
1 red bell pepper
1 yellow bell pepper
1 tablespoon chopped garlic
4 tablespoons olive oil, divided use, plus more for grilling
2 large Spanish onions, peeled and thinly sliced
20 cherry tomatoes, halved
15 leaves fresh oregano, chopped
1/2 teaspoon dried oregano
1 large bay leaf
Salt and freshly ground black pepper (to taste)
1 (1 1/2 to 2 pound) sausage ring with parsley and provolone (or link Italian sausage)
TO PREPARE THE SAUCE:
Slice peppers in 1/8-inch strips.
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat, then add peppers. Cook 2 minutes, stir, and cook 2 minutes more. Stir again every 2 minutes until peppers begin to brown.
Add garlic and cook 2 minutes more. With a slotted spoon, transfer to a large bowl and set aside.
Add remaining olive oil to pan, then add onions and saute about 3 minutes, or until lightly browned.
Return peppers to pan. Add tomatoes, oregano and bay leaf. Season with salt and pepper to taste. Reduce heat to medium and cook sauce, partially covered, stirring occasionally, 10 to 13 minutes or until the peppers have softened completely. Remove bay leaf and discard. Set sauce aside.
TO COOK THE SAUSAGE:
Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium-hot and the other side has a low heat.
Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until browned. Turn it over and grill the other side for 2 to 3 minutes or until browned. Transfer to the cooler side of the grill and grill it for 7 to 8 minutes. Before serving, return to high heat and grill it for about 1 minute on each side.
TO SERVE:
Spread the sauce on a large platter. Lay the sausage ring on top. Serve with crusty bread.
Makes 6 servings
Adapted from source: Carmine's Family-Style Cookbook by Michael Ronis
3 Cubanelle peppers (or other mild peppers)
2 hot Italian peppers (or other hot peppers)
2 medium or 1 large green bell pepper
1 red bell pepper
1 yellow bell pepper
1 tablespoon chopped garlic
4 tablespoons olive oil, divided use, plus more for grilling
2 large Spanish onions, peeled and thinly sliced
20 cherry tomatoes, halved
15 leaves fresh oregano, chopped
1/2 teaspoon dried oregano
1 large bay leaf
Salt and freshly ground black pepper (to taste)
1 (1 1/2 to 2 pound) sausage ring with parsley and provolone (or link Italian sausage)
TO PREPARE THE SAUCE:
Slice peppers in 1/8-inch strips.
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat, then add peppers. Cook 2 minutes, stir, and cook 2 minutes more. Stir again every 2 minutes until peppers begin to brown.
Add garlic and cook 2 minutes more. With a slotted spoon, transfer to a large bowl and set aside.
Add remaining olive oil to pan, then add onions and saute about 3 minutes, or until lightly browned.
Return peppers to pan. Add tomatoes, oregano and bay leaf. Season with salt and pepper to taste. Reduce heat to medium and cook sauce, partially covered, stirring occasionally, 10 to 13 minutes or until the peppers have softened completely. Remove bay leaf and discard. Set sauce aside.
TO COOK THE SAUSAGE:
Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium-hot and the other side has a low heat.
Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until browned. Turn it over and grill the other side for 2 to 3 minutes or until browned. Transfer to the cooler side of the grill and grill it for 7 to 8 minutes. Before serving, return to high heat and grill it for about 1 minute on each side.
TO SERVE:
Spread the sauce on a large platter. Lay the sausage ring on top. Serve with crusty bread.
Makes 6 servings
Adapted from source: Carmine's Family-Style Cookbook by Michael Ronis
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Philippine Sausage (Longaniza) (2) for Flore Ann
- Mader's German Restaurant Bratwurst and Knockwurst with Rye Toast Points
- Black Bean Spareribs (Chinese)
- Pork Medallions with Fontina, Prosciutto, and Sundried Tomatoes
- Pork Ribs and Rice (with tomatoes) and Pork Rib Jambalaya
- Green Chili Con Carne (using pork loin, pressure cooker)
- Honey Ribs and Rice (crock pot) (Rival, 1975)
- KYJoe's Pork and Taters with Class
- The Perfect Picnic Pork Shoulder - Another recipe for Diane.
- Slow Cooker Ham with Currant-Cherry Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!