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
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