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Grilled Sausage and Peppers

Grilled Sausage and Peppers

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Grilled Sausage and Peppers

This video will show how to grill perfect sausages and peppers.

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Italian

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Bell

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Peppers

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Grilled Sausage and Peppers

Ingredients

(Serves 4)

3 mixed large bell peppers, trimmed and quartered lengthwise

1 large red onion, quartered lengthwise and separated into layers

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 lb fresh Italian sausage

Instructions

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.

Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.

While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)Transfer vegetables to a platter and top with sausage.

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Transcripts

Phil Anderson: Hi, I am Chef Phil Anderson from Harris Teeter and what a gorgeous day it is to be on a porch, grilling sausage and peppers and that's what we are doing today, sausage and peppers. What I did in the back kitchen for our prep was I took a black pepper, yellow pepper, green pepper, onion and I cut them up into relatively big sizes and then I took oregano, red wine and vinegar and olive oil, mix it with a little salt and pepper and mix them up and have marinade a little bit. We will also skewered some sausages here, they are all Italian. It is that hard Italian, sweet Italian, Sicilian, we have a pepper and we have a cheddar (ph). So I skewered them to make it little easier for me to turn because we are going to be turning a lot with these veggies. Now I am going to put these veggies on direct source of heat. A direct source of heat is where I have got these knobs turned pretty high. Indirect would be over here where I don't have any of the knobs turned on or off. So I am putting the cut vegetables down first. From the oil that we put on to marinate and they will die out pretty soon.

Alright, now I am going to take the sausage, I am going to put the sausage down. Then wait about three or four, five minutes, see how it look, how they cook out, but we are want to get a nice char to them. So we have a nice char to our vegetables, we will move those over to the indirect heat. I am going to take this. I will move it to the indirect and we are going to shut the door. We'll start it with the direct heat. We got a nice char, the nice flavor built up, now we are moving it over to the indirect heat. Now we are going to close the hood and now all that hot air is going to help cook this without damaging it really. So,we are going to leave this for about four, five, six minutes and we will come back to a perfectly cooked sausage and peppers. Here we go, look at that, that's beautiful. I am going to take off little pieces of onion. These are smelled fantasies. The sausage kind of enhanced the the peppers. Now, isn't that beautiful? Okay, here we go.

Sausage and peppers and you are going to taste a lot of fennel and nice Italian sausage. Ingredients, they are wonderful; basils, the oregano, the thymes, awesome. We have paired the dish with the Sterling Vineyards Merlot from the Napa Valley. It is wonderfully mild pretty flavor of the wine's balance and nice spiciness of the meat. Very nice pairing. Enjoy!

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