So long detox, I’m moving on to bigger and better things that include pork fat and fire. To be direct, what’s better than rich pork shoulder ground up with silky pork fat and spices shoved into a natural casing and roasted over an open fire? Not much, that’s what. If that sounds crazy to you, then I don’t think this relationship is going to work out…it’s not me, it’s you.
Sausage and Peppers is as Italian-American as you can get, from the state fair to the feast in Brooklyn. In days of yore I would fry the sausage in a pan, add the onions and peppers and call it a day. That’s delicious, no doubt, but my Aunt Con opened my eyes to the humble rendition below and my favorite version of the ciccia classic. Mille Grazie Zia, queste’ per tu:
Sausage & Peppers (Salsiccia e Pepperoni)
4-6 Italian Sausage (sweet or hot)
2 Sweet Onions
1 Red Pepper
1 Green Pepper
Oregano, Salt, Pepper, E.V. Olive Oil
Crank your grill up to full-whack while you prep your veg. I like to use a piastra or fish grate for this recipe so the onions don’t slip thru the grates, but you can go without if you’re careful.
Remove the skin from your onions and cut across into 1/2″ discs. Add to a bowl with the peppers and lightly season with salt, pepper, and enough oil to lightly coat everything.
Once the grill has reached 400+ add the onions and whole peppers and close the top. Check the onions every 2-5 minutes, flipping and turning so they caramelize all over. Cook the onions until just short of completely soft, then remove. Allow the peppers to char all over and remove.
Add your sausage and turn them often to reduce flare-ups and charring. Once they’re about half-way cooked, 5-8 minutes, add all of the veg back to the pork-infused grill and allow the whole mix to cook until the sausage are cooked thru (10-12 minutes). If you don’t have the fish grate, just cook the sausage and add to a bowl with the veg.
To finish, either slice your sausage into discs or in half lengthwise. For the peppers, scrape off the charred skin, remove the stem and seeds, and tear into strips. Add everything together in a bowl with a pinch of oregano and toss to combine.
You can serve this a dozen different ways: Over Orecchiette Pasta, On a crunchy loaf of Semolina, or all on it’s own with a few slices of bread and an ice-cold Peroni.
SPARK NOTES: 1.GRILL YOUR VEG 2.GRILL YOUR SAUSAGE 3.COMBINE AND NOSH
p.s. I just realized that I’ve neglected to include serving sizes for my recipes…shooting from the hip I guess. They’ll be included from now on – scouts honor.