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ingredients
sausage and peppers
I was wondering what to have for dinner the other night and decided to do sausages but neither my wife nor I wanted to have them the standard way grilled and stuffed into a bun. I decided to make a variation on a classic Italian recipe and do the whole thing on the bbq and holy smokes it turned out good. My wife thought the peppers were the best part and I would have to agree.
This dish would also be great without the sausage for vegetarians or for anyone who just wants a break from the meat. The peppers and sausage smoke in the bbq and get a nice deep caramelized smokey flavour. The best part is this recipe is so easy as well and as you cook you can enjoy a nice beverage. Hope you like it.
This dish would also be great without the sausage for vegetarians or for anyone who just wants a break from the meat. The peppers and sausage smoke in the bbq and get a nice deep caramelized smokey flavour. The best part is this recipe is so easy as well and as you cook you can enjoy a nice beverage. Hope you like it.
Start your grill on high heat and add your smoke pouch on right side. Close the lid and wait until you see smoke. Turn the right side of the grill to low and place you grill pan over that side and turn the left side to med high heat. Add vegetable oil to grill pan and wait until it heats up.
Add your peppers and onions and cook with the lid closed for about 10 min or so stirring every 3to 4 min. Add chilli flakes and fennel seed and cook for an additional 10 min. Add sausage to the top rack of the left side and cook with the lid closed for about 3 and a half minuets. Lift the lid and turn your sausages over, stir your peppers and repeat this step. Lift the lid and move the sausages to the top rack over the peppers so the remaining drippings will end up in your peppers. You won't get a lot of drippings because most of it has run off but you will get a bit to add some great flavour to your creation.
Stir your garlic, anchovy paste and tomato paste into the peppers and close the lid for about 5 min. After 5 minutes stir in your red wine to deglaze the grill pan, move your sausages down into the grill pan and cook for an additional 5 minutes. Serve over brown basmati rice and enjoy.
Note* All grills are different so use these times as a guideline. Check your peppers and sausage regularly to avoid burning. Basically you want the peppers and onions to be cooked very well and nicely caramelized as seen in the photos.
Add your peppers and onions and cook with the lid closed for about 10 min or so stirring every 3to 4 min. Add chilli flakes and fennel seed and cook for an additional 10 min. Add sausage to the top rack of the left side and cook with the lid closed for about 3 and a half minuets. Lift the lid and turn your sausages over, stir your peppers and repeat this step. Lift the lid and move the sausages to the top rack over the peppers so the remaining drippings will end up in your peppers. You won't get a lot of drippings because most of it has run off but you will get a bit to add some great flavour to your creation.
Stir your garlic, anchovy paste and tomato paste into the peppers and close the lid for about 5 min. After 5 minutes stir in your red wine to deglaze the grill pan, move your sausages down into the grill pan and cook for an additional 5 minutes. Serve over brown basmati rice and enjoy.
Note* All grills are different so use these times as a guideline. Check your peppers and sausage regularly to avoid burning. Basically you want the peppers and onions to be cooked very well and nicely caramelized as seen in the photos.
brown basmati rice.
hickory smoke pouch ( click the photo below to make one)
4 Italian sausages
1 green, 1 yellow and 1 red pepper
1 small to medium red or yellow onion
3 Tbsp vegetable oil
2 Tbsp tomato paste
1 1/2 tsp anchovy paste
1 tsp chilli flakes (or more if you want it spicy !)
4 minced garlic cloves
1/4 cup red wine ( use red wine that you would drink, cooking wine sucks)
1 Tbsp fennel seeds
hickory smoke pouch ( click the photo below to make one)
4 Italian sausages
1 green, 1 yellow and 1 red pepper
1 small to medium red or yellow onion
3 Tbsp vegetable oil
2 Tbsp tomato paste
1 1/2 tsp anchovy paste
1 tsp chilli flakes (or more if you want it spicy !)
4 minced garlic cloves
1/4 cup red wine ( use red wine that you would drink, cooking wine sucks)
1 Tbsp fennel seeds
peppers have hit the grill pan and you can see the smoke pouch under the grate
grillin and smokin
you can see here how much the peppers have reduced in volume from where they started
Make a smoke pouch
Suggested Drink Pairing
merlot or lager
additional photographs
design
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