grilled sausage with pepperonatta

Ingredients

• Servings: 8
• 2 red bell peppers
• 1 yellow bell pepper
• 1 orange bell pepper
• 8 (3.5 ounce) links italian sausage
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, cut into large dice
• 1/2 cup red
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat grill for medium heat and lightly oil the grate.
• roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. turn peppers as they blacken. transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. strip off and discard the skins, remove stems and seeds, and dice the peppers.
• cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. an instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees f (70 degrees c).
• heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. add diced peppers to the onion mixture; cook and stir until heated through. slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
• raise heat to medium-high and stir in red and oregano. bring to a boil and cook, stirring often, until the red has reduced by one third, about 10 minutes. season to taste with salt and black pepper.