Sausage And Peppers – Woody’s Way
Ok you say I can do sausage and peppers so who needs Woody to tell me how. Well I’ve worked up a version that is a tad more user friendly and creates a more melded flavor combination. The sausage becomes a patty and when grilled it then basks in tomato sauce with roasted peppers.
2 Lbs of good Italian sausage purchased in bulk or with the casing removed
Woody’s way: See if you can get your butcher to grind the sausage a little finer than normal, more like hamburger, good to call ahead for this request. If not use your food processor to create the finer grind.
24 oz. jar of basic tomato pasta sauce
2 red peppers, stemmed with seeds removed and cut into lengthwise quarters
1 sweet onion sliced into rings (optional)
4 French bread style sandwich rolls
4 or more slices of Mozzarella cheese
4 or more slices of Provolone cheese
Fresh ground pepper
Optional Italian spices and garlic cloves
½ cup dry red wine (optional)
Here’s What To Do:
Start a medium hot fire with an indirect heat area.
Place the cut peppers into a bowl that you can toss them in. Add a three count of olive oil and Kosher sale and pepper to taste, maybe a few sprinkles of Italian seasoning and if you are using the onions add them in also, but make sure all the vegetable have been coated with some oil.
Tear off a piece of foil long enough to double over and create a package. Place the vegetables on one end of the foil and then fold the other half over to create the package. Crimp up the sides and open ends tightly then poke two or three holes in the top to let steam out. Place the package on the grill over the indirect heat area and cover while you make the sausage patties.
Pour the tomato sauce and wine into a wide bottomed 4/5 quart soup pot and heat to a low simmer for five minutes to meld the wine do not reduce the sauce. Place a sheet of foil on a baking sheet.
Place the sausage in a bowl and add a three count of olive oil, a bit of Kosher salt and fresh ground pepper and maybe of pinch of ground fennel or other Italian spices to your taste. Using wet hands to keep the meat from sticking, you should be able to make six nice patties out of the ground sausage. Place the patties on the baking sheet, once you put then on the grill remove the foil and you have a clean pan.
Grill the patties over direct heat for about four minutes and then turn and cook three or four more minutes until they reach 135 degrees (we do have an instant read thermometer) and remove from the heat. Cut open the foil package with the peppers and onions, they should be steamy and soft. Using tongs remove them from the foil and place on the direct heat. Grill for a minute or two until they take on some color and remove to the balking sheet.
Cut the peppers into bit size pieces and add (with onions) to the sauce and stir. Using tongs place the sausage patties into the sauce and meld for 15-20 minutes.
Woody’s note: You can stop at this point and refrigerate the sausage and sauce as a do-ahead dish that will only be better the next day or proceed to serve.
Split the buns, add a bit of olive oil and then grill for a moment or two but don’t burn them. Place a sausage pattie on each bun add a slice or two of each cheese and a spoonful or two of the sauce but not too much, add some peppers and onions and serve the balance of the sauce on the side. Add chips or potato salad and pickle slices and you’ve got a very tasty meal.
What Goes With What Wines Selections
Barone Ricasoli CAMPO CENI IGT ’05 Tuscany (Sangiovese)
A young Sangiovese with a touch of Merlot to take off the edge this firm red has an aroma of fruit that follows through to the palate. Clean and acidic, this wine is rich, ripe with a nice finish. $21 sorry NWA
Escudo Rojo 2006, Chile (Blend)
This is the Chilean property of France’s Rothschild family, and they’ve made a winner with this smooth red that is a blend of Syrah, Cabernet Sauvignon, Cabernet Franc, and Carmenere. Great with the food and also good as an easy everyday sipper. $14.99 sorry NWA