Italian Sausages On Toasted Rolls With Sweet Pepper And Onion Sauté

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Exchanging childhood memories of backyard meals with an Italian-American friend, I was struck by the differences in our recollections of family food mainstays. While my mouth watered at the thought of barbecued ribs or chicken, he was equally rhapsodic about the grilled Italian sausages, peppers, and onions his family served on crusty rolls. Inspired by his enthusiasm, I sautéed sweet peppers and onions, seasoned them with balsamic vinegar, and used the vegetables to garnish grilled Italian links.

Ingredients

• 1   medium red bell pepper
• 1   medium yellow bell pepper
• ½  pound yellow onions
• 1½ tablespoons olive oil, plus extra for oiling grill rack
• 1   tablespoon balsamic vinegar
• Kosher salt
• 6   4-ounce sweet Italian sausages (either traditional pork or a reduced-fat variety made with poultry)
• 6   ounces grated Italian fontina cheese (optional)
• 6   good-quality long, narrow rolls, lightly toasted

Directions

1. Cut bell peppers into ¼-inch-wide julienne strips.
2. Halve onions lengthwise, then cut into ¼-inch-wide julienne strips.
3. Heat 1½ teaspoons oil until hot in a large, heavy skillet over medium-high heat.
4. Sauté bell peppers, stirring often, for 5 minutes.
5. Add onions and cook and stir until all vegetables are softened and lightly browned, 8 to 10 minutes.
6. Add vinegar and cook, stirring 1 to 2 minutes more until all vinegar has evaporated.
7. Season with salt. (The pepper and onion sauté can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature or reheat in a skillet over medium heat, stirring, before using.)
8. Oil a grill rack and arrange 4 to 5 inches from heat source.
9. Prepare grill for a hot fire (high temperature).
10. Grill sausages, turning several times, until browned well, 6 to 8 minutes.
11. Then with a sharp knife, split sausages lengthwise, without cutting all the way through, and cook sausages, cut-side down, until they are fully cooked, 2 to 3 minutes more or longer. (Internal temperature should be 160 degrees F.)
12. With cut sides up, sprinkle sausages with some grated cheese, if desired, and cook 1 to 2 minutes more until cheese melts.
13. Place sausages in toasted buns and garnish generously with the pepper and onion sauté.
14. Serve warm.

YIELD: SERVES 6