Chris Nuttall-Smith's Street-Fair Sausage and Peppers
Street-Fair Sausage and Peppers
Yield: 4 servings
4 large red, orange or yellow peppers (or mixture of colours)
2 medium yellow onions, thinly sliced
4 sprigs fresh thyme
2 sprigs fresh oregano
1/4 cup extra-virgin olive oil
4 large Italian sausages
2 garlic cloves, coarsely chopped
3/4 tsp sea salt
Freshly ground black pepper
4 white-bread rolls, split in half
Remove stem, core, ribs and seeds from peppers. Cut into 1/4-1/2” slices. In resealable bag or medium bowl, toss peppers with onions, herbs and olive oil. Pepper mixture can be made and kept in fridge up to 5 days.
Cook sausages directly on grill over medium-high heat until nicely browned and cooked through. Alternatively, cook in cast iron pan on grill. Heat pan over medium heat and add 1 tsp olive oil from pepper mixture. Add sausages and cook, turning occasionally to brown on all sides. Cook completely.
Over medium-low heat, heat cast iron pan over coals or use pan used for sausages and reduce heat. Add the peppers and onions, garlic and salt and cook, stirring often, until very soft and caramelized. About 20-30 minutes.
Add sausages to pan to combine flavours. Season well with pepper. Move sausages and peppers to side of pan and one at a time, toast buns, adding splash more of olive oil if necessary.
Place a sausage in each roll and top with peppers and mustard, if desired.
Recipe adapted from Cook it Wild by Chris Nuttall-Smith