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I cannot count the number of times I’ve prepared Italian fennel sausages. Last night, however, influenced by some cooking show, I opted to grill rather than fry them. Not as fortunate as the show’s chef, who used an open fire, I was limited to a stovetop grill pan. Yet despite this restraint, I’m happy to report that this grilling method yielded thoroughly cooked links that were delectably moist and juicy.

To grill the sausages, I made a shallow slit, about a 1/4-inch deep, lengthwise along one side of each sausage and spread it slightly open to expose the meat. I then placed the sausages slit-side down on a hot grill pan over medium-high heat and cooked them for 5 minutes. When they were nicely browned, I turned and cooked the sausages for about an additional 5 minutes.

I served the sausages accompanied by this classic peperonata inspired by my Neapolitan aunt.

Peperonata
3 tablespoons extra-virgin olive oil
3 bell peppers, sliced into 1/4-inch wide strips (I prefer red, yellow, and orange to green)
1 large sweet onion, sliced lengthwise
3 small cloves garlic, peeled and smashed
Kosher salt
1 tablespoon dry Marsala

In a large sauté pan heat the olive oil until shimmering. Add the sliced peppers and cook them, tossing occasionally, over medium-high heat for about 10 minutes, or until they start to become tender and slightly charred.

Add the sliced onion and garlic, sprinkle with some salt, and cook them with the peppers, still over medium-high heat, for about another 10 minutes, again tossing occasionally, until golden brown. Add the Marsala, scraping up any browned bits on the bottom of the pan. and cook for an additional minute or so. Transfer to a serving bowl.

Pairing the peperonta with the grilled sausages makes a perfect weekday supper as we start to enter fall.

Wine Pairing: Barbera d’Alba, Syrah

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