Food Network: Grilled Poached Sausages with Roasted Peppers and Onions

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Grilled Poached Sausages with Roasted Peppers and Onions
Recipe courtesy Michael Chiarello, 2007

Ingredients
For the sausages:
8 Italian sausages

For the peppers and onions:
2 pints cherry tomatoes
6 yellow peppers
6 yellow onions
4 serrano chile peppers or jalepeno peppers
10 garlic cloves
1/4 cup balsamic vinegar
1 cup extra-virgin olive oil

Gray salt and freshly ground black pepper
1/2 cup freshly chopped basil leaves

Directions
Preheat oven to 325 degrees F.

Fill a medium pot halfway with cold water and add sausages. Bring to a boil and
shut off the flame. Let sausages sit in water until water has cooled to room
temperature. Remove sausages from water and reserve until ready to grill.

Ingredients
For the peppers and onions:

Directions

Halve the cherry tomatoes. Seed and slice the peppers
into julienne, peel and slice the onions, soup style. Thinly slice the serrano
peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables
together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto
a large oven tray and bake for about 1 hour stirring occasionally so that it cooks
evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let
cool slightly and stir in chopped basil.

Grill the poached sausages over a medium-high heat until nicely
caramelized.