Photo: Grilled Poached Sausages with Roasted Peppers and Onions Recipe
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.
For the peppers and onions:
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.
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By CariCooks
Stillwater, MN
on April 11, 2012
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These peppers and onions are fantastic. The sausage is good, but we also put them over chicken, pork chops, steak, you name it. They are easy and full of flavor, don't be afraid of the hot peppers they are balanced out by the balsamic vinegar. I agree the olive oil needs to be reduced by about half. You could also reduce the vinegar by half.
By labossn_13055659
Tampa, 48
on October 13, 2010
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The dish was fantastic. I followed the recipe and the only change was reducing the amount of oil, which was still more than I needed. Great for a big crowd. The tomoatoes are an unexpected and delicious touch!
By susan_9948966
Tennessee
on July 18, 2008
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The flavor was out of this world. It was just like getting sausage and peppers out at the fair, just magnified in flavor. The garlic and tomatoes were the touch that took it over the top. Even my picky hubby took seconds.
I made this because I was looking for something to do with my Italian Sausage. I substituted red and green peppers that had on hand for the yellow. I didn't have any cherry tomatoes or hot peppers, so I used 2 cans of drained Rotel instead.
The onion/pepper mixture was very greasy for my taste. Next time I will try using less oil but I won't drain the Rotel. I think the soft succulent veggies need enough liquid to cook in.
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