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.