White Pizza with Sausage, Spinach and Ricotta

Posted in Recipes by Annie T

Crumbled Sausage, Spinach and Ricotta Cheese… yes! When Matt suggested that we try these toppings on our latest batch of Trader Joe’s pizza crust I enthusiastically agreed and, after enjoying the end result last night, I don’t know why we never tried this delicious combination before!

White Pizza with Sausage, Spinach and Ricotta_c

For Christmas Matt gave me My Pizza by Jim Lahey and, although I haven’t actually made any of the recipes yet (I’m holding out for a pizza stone and peel first!), the cooking method that we used for this recipe was definitely inspired by the book. I usually cook pizza at 425°F but, after reading Jim Lahey’s chapter on cooking dough, we decided to try something radically different and instead broiled the pizzas in a preheated 500°F oven. The resulting pies had a whole new level of caramelization and wonderful crispiness that I’ve never before experienced in a home-cooked pizza. Yum!

White Pizza with Sausage, Spinach and Ricotta

You will need…
2 Sweet Italian Sausages
Olive Oil
2-3 cloves Garlic, minced
2-3 handfuls Baby Spinach
1 package fresh Pizza Dough (as usual, I used Trader Joe’s dough)
Flour, for dusting pizza dough
Approx. 1/4 cup coarsely chopped Yellow Onion (optional)
12 oz. Ricotta Cheese
3-4 cups Shredded Part Skim Mozzarella Cheese
Freshly Grated Parmesan Cheese

Ready to go in the oven!

Directions:
Preheat your oven to 500°F. Remove the sausage from the casings and press into the bottom of a preheated skillet over medium-high heat. Allow it to cook undisturbed for 2-3 minutes and then use a metal spatula to stir the sausage and separate it into crumbled bits. When the sausage is completely cooked through (and, ideally, getting a little crispy on the edges!), transfer to a paper towel lined plate and set aside.

Return the skillet to the stove over medium heat and, if needed, add about a tablespoon of olive oil (there might already be enough fat in the skillet from the sausages). Add the minced garlic and allow it to cook in the oil until it is fragrant and just turning golden brown. Reduce heat to medium-low and add the spinach. Use tongs to toss and stir the spinach until it is wilted then remove from heat.

On a flour-dusted surface, halve the pizza dough and stretch each piece into a generous individual-sized pie. (Mine usually each end up being about 6” by 10” which fits well on my rectangular pan.) Place the crusts on a non-stick or lightly oiled pan (or use a pizza stone, if you have one!).

White Pizza broiling in the oven.

Spread about half of the ricotta cheese onto the two pizza crusts with the back of a spoon, leaving a 1” margin around the edges. Sprinkle on some chopped onions if you want (Matt didn’t want any but I tried them and they were great!) and top with the shredded Mozzarella. Next, evenly distribute the cooked sausage over the pizzas and add the wilted spinach and garlic. Drop the remaining ricotta onto the pizza in spoonfuls and finish off the pizzas with freshly grated Parmesan.

Just before putting the pizzas in the preheated oven, switch the oven to “Broil” and cook the pizzas on the top rack for approximately 10 minutes. Check on the pizzas frequently (it’s OK to open the door) to make sure that they are not burning. The pizzas are done when the cheese is turning golden brown and the crust is just starting to brown on the edges.

White Pizza with Sausage, Spinach and Ricotta 2_c

25Jan2013

Spaghetti Squash with Italian Sausage

Posted in Recipes by Annie T

Shortly after Thanksgiving I bought a big yellow spaghetti squash at the grocery store with absolutely no plan or recipe in mind. Luckily squash keeps well so I had a few weeks to figure out what to do with it. By Christmas I decided that it needed to get eaten so I searched around online and found this beautiful, simple and delicious baked spaghetti squash recipe from Todd at White On Rice Couple.

This dish is basically a fun twist on spaghetti and meatballs that uses squash and sausage instead of pasta and ground beef. The result is a tasty one-skillet dish that allowed me feel like I was eating a relatively healthy meal… it’s mostly squash, after all! 🙂 Add some freshly grated cheese and oregano and you can’t go wrong!

Before you read my version of the recipe, I strongly recommend that you check out the original recipe at WhiteOnRiceCouple.com. Todd’s photos are amazing!!

Spaghetti Squash with Italian Sausage, Parmesan and Oregano

You will need…
1 Spaghetti Squash, halved lengthwise with seeds removed
Olive Oil
5-6 Shallots, thickly sliced
3 cloves Garlic, crushed
3/4 lb. Italian Sausage, uncooked
1 cup Grated Parmigiana Reggiano cheese
1 tablespoon finely chopped fresh Oregano
Salt and Pepper to taste

Directions:
Drizzle approximately 1 tablespoon of olive oil onto a large baking sheet. Place the squash halves face-down on the olive oil and bake in a preheated 375° oven for about 45 minutes until the squash flesh easily separates into strands. Allow the squash to cool slightly, then use two forks to separate all of the flesh into spaghetti-like strands.

While the squash cools slice open the casing on one end of a sausage and use your fingers to pinch about an inch of the sausage meat out of the casing. This will give you a small sausage “ball.” Repeat this process with the rest of the sausage and discard the casing.

Add a tablespoon of olive oil to a large skillet over medium heat. Add the shallots and garlic and saute until soft, about 30 seconds, then carefully add the sausage in a single layer. Allow the sausage balls to cook, undisturbed, until the bottoms are browned and then continue cooking, stirring occasionally, until the sausage is cooked through. Add the squash into the sausage mixture and stir well to combine. When the squash is reheated remove the skillet from heat and toss in the grated Parmigiana Reggiano, oregano, and salt and pepper to taste. Garnish with a spring of oregano and some extra grated cheese and enjoy!

13Jan2013

Buffalo Chicken Sausage Quesadillas

Posted in Recipes by Annie T

This is my first post in more than 10 days. I think that’s the longest I’ve gone since starting my blog but hey, sometimes life gets in the way of blogging! 🙂 Luckily I had lots of good things going on at the beginning of the year which means that I’m just now getting around to posting about some of the foods and activities that we’ve enjoyed in 2013 thus far. First up: Buffalo Chicken Sausage Quesadillas!

The quesadillas were super-easy to make and they were cheesy, crispy and had just the right amount of heat thanks to the Frank’s Red Hot Buffalo Wings Sauce that we found at the grocery store. To temper the heat and acheive that classic “buffalo” experience, we dipped the quesadillas in low-fat blue cheese dressing and had a few celery sticks on hand when we wanted some crunch. For the filling we used a pound of Maiale’s buffalo chicken sausage that we had been saving in the freezer from the Farmer’s Market last summer, but if you don’t have access to actual “buffalo” sausage you could easily substitute regular sausage or even shredded chicken in — just use some of the Frank’s Red Hot inside of the quesadilla to get that extra kick!

Buffalo Chicken Sausage Quesadillas (makes 4 large quesadillas)

You will need…
1 pound Buffalo Chicken Sausage, fully cooked and chopped into small pieces
Peanut Oil, for coating pan between quesadillas
4 large “burrito” sized Flour Tortillas (12-13″ diameter)
Approx. 2 cups shredded Monterey Jack Cheese (or Colby/Monterey mix)
1/2 cup Frank’s Red Hot Buffalo Wings Sauce, for dipping
1/2 cup Low-Fat Blue Cheese Dressing, for dipping
4-5 stalks Celery, cut into 4″ sticks

Directions:
Heat a large heavy-bottomed skillet over medium heat. Pour a small amount of peanut oil into the bottom of the pan (just enough to thinly coat it) and allow it to heat up. Carefully place one tortilla in the bottom of the pan and evenly spread about a quarter of the shredded cheese over the entire tortilla. When the cheese starts to melt arrange a quarter of the chopped sausage onto one half of the tortilla.

When the cheese has melted completely use a spatula to carefully flip the cheese-only half of the tortilla over top of the sausage. Press down lightly on the top of the quesadilla to help hold everything together. At this point the quesadilla is basically done but you may want to flip the finished quesadilla over in the pan until both sides are golden brown and crispy. Remove the finished quesadilla from the pan and repeat the entire process (starting with the thin layer of oil) for your other 3 tortillas.

Cut the quesadillas into wedges and serve with buffalo sauce, blue cheese dip, celery, and a cold beer. Enjoy!

22Oct2012

Poblano Sausage Tacos with Lime-Cilantro Slaw and Avocado Crema

Posted in Recipes by Annie T

Most people visit their local Farmer’s Market for organic fruits and vegetables but here in Newtown Square, PA we are a little different: we go to our Farmer’s Market for freshly made sausage! The sausage is made by Maiale in nearby Wilmington, Delaware and it’s available in mouth-watering flavors like Chicken Sausage with Spinach and Sharp Provolone, Wild Boar Sausage with Apples, Caramelized Onions, and Blue Cheese, and Thai Curry Sausage with coconut milk, curry powder and cilantro. Yum! (Check out the full offering here.)

We picked up some Fire-Roasted Poblano and Corn Sausage last week and decided to do something fun to play off of the sausage’s Southwest flavors. After a little experimentation we ended up with a wonderful dinner of delicious tacos with a tangy slaw and creamy sauce that complemented the spiciness of the sausage perfectly. Here’s the recipe!

Poblano Sausage Tacos with Lime-Cilantro Slaw and Avocado Crema (serves 2)

You will need…
1 1/2 cups Bagged Cole Slaw Mix
2 tablespoons Cilantro, finely chopped
Juice from 1 Lime (for the slaw)
½ Jalapeño Pepper, seeds removed and finely chopped
½ cup Guacamole*
1/2 cup Sour Cream
Oil Spray for the grill
2 Fire-Roasted Poblano and Corn Sausages, grilled
6 Corn Tortillas
½ Red Onion, chopped

Directions:
Make the lime-cilantro slaw first by mixing the cole slaw mix, cilantro, lime juice and jalapeño in a large bowl. Cover the mixture and refrigerate for at least 30 minutes. This will allow the flavors to develop while you are making the rest of the meal.

Create the avocado crema by combining the guacamole and sour cream. If your guacamole is chunky or if you are making your own from scratch, you could try combining the guacamole and sour cream in a food processor. We tried this and only succeeded in splattering the sour cream all over the inside of the food processor bowl so we ended up scraping the ingredients out of the food processor bowl and stirring the mixture together by hand instead. If desired, thin the crema with a bit of water so that it will be easier to drizzle over the tacos.

Grill the sausages until they are cooked through and then slice them into bite-sized pieces. While the sausages are grilling, oil the grill and heat the corn tortillas. Be careful not to overcook them – you still want them to be soft and pliable, not crispy! Place the heated tortillas on a warmed plate and cover with a towel to keep the heat and moisture in until you are ready to use them.

Assemble your Poblano Sausage Tacos by putting several pieces of sausage on a warmed tortilla and topping with the slaw and red onion. Drizzle a generous amount of avocado crema over the taco. Serve with a cold beer and enjoy!

*If you don’t have pre-made Guacamole you can make your own by mashing together 1 peeled avocado (pit removed), 1 clove of minced garlic, juice from ½ lime, 1 tablespoon of minced yellow onion (optional) and salt and pepper to taste.

13Oct2012

Roasted Root Vegetables with Turkey Sausage

Posted in Recipes by Annie T

Fall is officially underway in southeastern PA. The temperatures dipped below freezing last night which means that our bedroom was a balmy 58° when we woke up. That’s right, 58°. We haven’t turned the heat on yet and Matt likes to sleep with the window “ajar” so, as you might imagine, it’s a bit chilly in the morning. But, I digress… The real point of this post is that cold Fall weather means that it’s time to eat root vegetables!

Root vegetables like potatoes, parsnips, beets, and carrots taste delicious when they’re tossed in garlic and olive oil and roasted in the oven. It’s amazing how the flavors of these veggies change after being cooked at 425° for 40 minutes: the parsnips become soft and nutty, the carrots are sweet, and the potatoes are crispy… YUM! If you want to turn your root vegetables into a complete dinner, add some sausage or chicken to the mixture and voila! the perfect Autumn meal is born.

For tonight’s dinner I used an assortment of root vegetables along with cauliflower and brussel sprouts. You might also want to try using turnips, rutabagas, asparagus, broccoli, butternut squash or zucchini.

Roasted Root Vegetables with Turkey Sausage

You will need…
2 Red Potatoes
1 Purple Potato
1 Sweet Potato
1 Parsnip
2 Carrots
1/2 Yellow Onion
1/2 Beet
1/2 cup Cauliflower
4-6 Brussel Sprouts
3 Cloves Garlic, minced
4-5 tablespoons Olive Oil
Salt and Pepper to taste
1/2 teaspoon Dried Rosemary (or Thyme or Italian Seasoning… whatever you want!)
3 Hot Italian Turkey Sausages

Directions:
Cut up the vegetables into large bite-sized pieces. Try to cut the hard vegetables like the beet, sweet potato, carrots, and parsnip into smaller pieces and cut the softer vegetables (cauliflower, brussel sprouts) into larger pieces to ensure that the soft veggies don’t overcook. Place all of the vegetables in a large bowl and add the garlic, olive oil, salt, pepper, and rosemary. Stir well to combine. Transfer the vegetables onto a large baking sheet and spread them out in a single layer. Place the sausages on a second baking dish. If your veggies are a bit crowded on the first baking sheet you can add a few of them to the sausage dish.

Cook the vegetable and sausage in a preheated 425° oven for 35-40 minutes. Check on the vegetables every 15 minutes or so and flip them with a spatula. After about 30 minutes, remove the sausage from the oven and slice it up into bite-sized pieces. Return the sausage to the oven for the remaining time so that the cut edges will crisp up while it continues to cook.

Remove both baking trays from the oven when the vegetables are starting to crisp and enjoy!

28Aug2012

Radiatori with Sausage and Garlicky Broccoli

Posted in Recipes by Annie T

Matt has a knack for creating great flavors in meat and pasta dishes. Some of my favorite recipes on this blog are entirely his creations (like Chicken Cutlets and Bucatini with Asparagus and Sausage in a White Wine Sauce!) and he carried on the tradition of melt-in-your-mouth deliciousness with this simple combination of sausage, broccoli and pasta.

If you don’t have broccoli on hand, you can easily substitute other in-season vegetables and feel free to try other types of sausage and pasta as well. Last week Matt made a version of this dish using zucchini, Orecchiette, and freshly made Chicken Cordon Bleu sausage from Maiale and it was so delicious that we ate all of it before I had the presence of mind to snap a photo!

Radiatori with Sausage and Garlicky Broccoli

You will need:
6 Tablespoons Olive Oil, divided
10 cloves Garlic, sliced into thin discs
1 ½ – 2 cups Broccoli Crowns, cut into bite sized pieces
1 Yellow Onion, sliced into ¼ inch rounds and quartered
2 Sweet Italian Pork Sausages, grilled and sliced into bite sized pieces
1 teaspoon Chili Garlic Sauce (in the Asian food section of most grocery stores)
1 lb. Pasta, cooked according to package instructions (We used Garofalo’s Radiatori pasta)
Salt and Pepper to taste
Grated Parmesan Cheese

Directions:
In a large skillet or wok, heat 4 tablespoons of the Olive Oil over medium heat. Add the sliced garlic and sauté until aromatic, 1-2 minutes. Add the broccoli, stir well to coat with the oil, and allow to sauté for approximately 20 minutes, stirring only occasionally until broccoli starts to brown. Remove broccoli and garlic from wok and set aside.

From left: Broccoli with garlic, onions, and finished, combined pasta dish

Add remaining 2 tablespoons Olive Oil to wok and return to medium heat. Add the sliced onion and sauté, stirring frequently, until onions start to become translucent. Add the cooked and sliced sausage and the chili garlic sauce and mix until the onion and sausage are evenly coated with sauce. Return the broccoli to the wok and stir well to combine. Taste and add salt and pepper as needed.

Carefully add the cooked and drained pasta into the wok and stir well to combine ingredients and coat the pasta. Sprinkle on 1/4-1/2 cup of shredded Parmesan and mix well. Enjoy with your favorite chilled white wine or, if you’re like us, with a good Oktoberfest-style beer!

26Jul2012

Bucatini with Sausage, Asparagus and Tomato in a White Wine Sauce

Posted in Recipes by Annie T

Last week we paid a visit to our local farmer’s market and we were pleasantly surprised to discover a man selling fresh sausage! He seemed unfazed by the 95° temps and was happily browning up pieces of sausage on a tiny griddle and offering samples to potential customers. We are not ones to pass up free sausage so we eagerly tasted some and it was amazing! We promptly purchased a package of chicken provolone sausage and started brainstorming for potential summer meal ideas to highlight the local fare.

The recipe that Matt came up with definitely did the sausage justice. The white wine sauce was flavorful without being overpowering (it actually smelled like “real” Italian cooking!) and the firm asparagus and super-tasty tomatoes (from our garden, of course!) complemented the sausage nicely. This recipe made enough food for the two of us to eat dinner and then enjoy hearty portions for lunch the next day.

Oh, and before I get to the recipe, please remember to comment on my Tomato Salad post to win a free kitchen scale!

Bucatini with Sausage, Asparagus and Tomato in a White Wine Sauce

You will need…
1 bunch Asparagus, chopped into 2 inch pieces
Olive Oil
12 oz. Sausage (we used Maiale’s Chicken Sausage with Spinach and Sharp Provolone*)
4 cloves Garlic, minced
1 Shallot, minced
1 cup Dry White Wine
1/2 cup Low-Sodium Chicken Broth
2 tablespoons minced Chives
2 tablespoons Butter or Olive Oil Spread
Bucatini Pasta
Salt and Pepper, to taste
1 cup Cherry Tomatoes

Directions:
Bring a pot of water to a boil and add the chopped asparagus. Blanch the asparagus for 2 minutes (or more if using thicker spears) and then use a slotted spoon to transfer the asparagus to an ice bath. Allow asparagus to cool completely before straining and setting aside in a bowl.

The sauteing garlic and shallots smell wonderful!

Heat a wok or large skillet over medium-high heat and add 2 tablespoons olive oil. Remove the sausage from its casing and brown it in the oil, breaking it up as it cooks. Remove the browned sausage from the wok and set aside. Lower the heat to medium, add another tablespoon of olive oil and the minced garlic and shallots. Saute until shallots are translucent. Add the white wine and chicken broth, stir, and allow to simmer over low heat until mixture is reduced to approximately 1/3 the original volume. As the sauce reduces cook the pasta according to package instructions.

Toss all of the ingredients together in the wok.

Add the sausage to the reduced white wine mixture, stir to combine, and bring the heat back up to medium. Stir in the blanched asparagus, chives, and butter and add salt and pepper to taste. Finally, add in the cooked and drained pasta and the cherry tomatoes and toss well. Serve with a garnish of finely chopped chives.

*If you’re local to the southeastern PA / DE region, the delicious sausage was made by Maiale (“may.all.ay”) in Wilmington, Delaware. We’ll definitely be going back to the farmer’s market next week to get more sausage!! 🙂

24Apr2012

Another Delicious Pizza!

Posted in Recipes by Annie T

Mmm… is there anything better than homemade pizza fresh out of the oven? Pizza is easy to make, the toppings are fun to experiment with, and the results are tasty and rewarding. For me, the one problem with pizza is that I only like to use Trader Joe’s fresh pizza dough which means that I can only make pizza once or twice a month after we visit TJ’s. We used to live within walking distance of a Trader Joe’s but now a 20 minute drive (and bad rush hour traffic!) separates us from my favorite dough. I have tried the pizza dough from Whole Foods and, although it isn’t bad, it simply can’t compare with the crispy, chewy flavor of the dough from Joe’s.

So, as you might have guessed, we stopped by Trader Joe’s over the weekend and I picked up a bag of dough. We already had some hot Italian turkey sausage and basil so I decided to make a Sausage Tomato Basil Mozzarella (TBM) pizza for dinner last night.

A note about the cheese… TJ’s was sold out of the marinated mozzarella balls that I typically buy so I tried their Ciliegine mozzarella which is billed as stringier, softer, and more authentic. More authentic it may be but it also was much more watery and seemed to melt into nothingness on these pizzas. Next time I’ll hold out for the good mozzarella!

Turkey Sausage T.B.M. Pizza

You will need…
2 Turkey Sausages (we used Shady Brook Farms Hot Italian Turkey Sausage)
1 12 oz. can Diced Tomatoes with Italian Herbs
1 package Trader Joe’s Pizza Dough
Pepper, Parmesan Cheese and Garlic Powder to taste
Approx. 10 Mozzarella Balls (I highly recommend Trader Joe’s Marinated Mozzarella Balls, but for this recipe I used TJ’s Ciliegine Mozzarella Balls)
10-20 Basil Leaves, cut into strips

Directions:
Crumble and brown the turkey sausage in a large frying pan or wok. When the sausage is nicely browned, remove it from heat and set aside. Drain the diced tomatoes slightly and then saute over medium heat for 10-15 minutes to reduce. If you want a smoother tomato base, use a potato masher to slightly crush the tomato chunks. Meanwhile, stretch out your pizza dough into two rectangular pies on a large cookie sheet (see my Homemade TBM Pizza for instructions on how to do this).

Spoon and spread the reduced diced tomatoes evenly onto the two pizza pies. Sprinkle the browned sausage over the pizza and top with ground black pepper, Parmesan, and garlic powder. Next, distribute the mozzarella balls evenly over the pizza. I like to use a pair of kitchen shears to cut each mozzarella ball into several pieces — this helps to cover the pizza evenly without using an entire container of cheese! 🙂

Bake pizzas in a preheated 350° oven for 12 minutes. Remove the pizzas from the oven and top with your sliced basil. Enjoy!

18Mar2012

St. Patrick’s Day Dinner: Bangers and Mash

Posted in Recipes by Annie T

Last night for our St. Patty’s Day dinner we tried out a traditional Irish dish, Bangers and Mash. Although I usually stereotype Irish food as being bland and low on flavor, this combination of pork sausage, gravy and mashed potatoes was incredible! We’ll definitely be making this dish again!! We adapted the recipe slightly from one that I found on AllRecipes.com.

Bangers and Mash (serves 2-3)

You will need…
2 Large Baking Potatoes, peeled and quartered
1/4-1/2 stick Butter, divided
2 tablespoons Heavy Cream
Salt and Pepper, to taste
3 “Banger” Pork Sausages (some stores like The Fresh Market and Whole Foods actually sell bangers; if your store doesn’t have bangers specifically then normal pork sausage will be fine)
1/2 Small Yellow Onion, roughly diced
1/2 Packet of Dry Brown Gravy Mix

Directions:

Place the quartered potatoes in a pot and fill with water until they are just covered. Boil for approx. 20 minutes, then strain the potatoes and return to the pot. Mash the potatoes, add 2-3 tablespoons of the butter along with the heavy cream, salt, and pepper, and then continue to mash until creamy and smooth.

In a large pan (we used our wok), sauté the bangers in the remaining butter until they are cooked through. When cooked, remove the bangers from the pan and allow to cool. In the same pan, add the diced onions and fry until tender. Add the 1/2 packet of gravy mix and water as per the gravy mix instructions to the onion mixture and allow the mixture to thicken.

Meanwhile, slice the bangers into small, bite-sized pieces. Add the bangers to the thickened onion/gravy mixture and mix thoroughly.

Assemble your bangers and mash in a small casserole dish. We used three individual-sized dishes but you could probably use one large, shallow dish as well. Fill the bottom half of the dish with the sausage/onion mixture. Spoon the mashed potatoes over top of the sausage until the casserole dish is full. Bake the casseroles in a preheated 350° oven for 20 minutes, then move the oven rack to the top position and broil for approx. 5 minutes until top of potatoes is browned.

Enjoy your bangers and mash with a side vegetable and a tall glass of your favorite beer!

Bangers and Mash with Sautéd Pancetta and Asparagus

13Mar2012

Sausage, Pepper and Onion Sandwiches

Posted in Recipes by Annie T

Last night we bought an 8 pack of sandwich buns since we needed rolls for our yummy salmon burgers. We knew that we’d have lots of rolls left over so we planned another sandwich-centric meal for tonight with some of my favorite grilled ingredients: sausage, peppers, and onions! It was still 70 degrees at dinnertime so we built a fire in our fire pit and spent the evening sitting out on the patio.

Sausage, Pepper and Onion Sandwiches

You will need…
1 Red Pepper, cut into thin strips
1 Yellow onion, cut into thin strips
Olive Oil
2 Sausages (Matt had Kielbasa, I had Hot Italian Sausage)
4 Sandwich Buns, sliced in half lengthwise

Directions:
Place the red pepper and yellow onion on a bowl together and drizzle with olive oil. Toss to coat. Transfer the peppers and onions to a grill pan and place on a preheated grill. Cook for approximately 10 minutes until the peppers and onions are tender. When we cook peppers and onions (or any small veggies that benefit from a good “toss” as they grill) we use a stainless steel Grill Chef’s Pan with a removable handle.

Uncooked Peppers and Onions in the Chef's Grill Pan

While the veggies cook, place the two sausages on the grill. If you have the ability to control the heat on the sausage side of the grill, increase it to high heat (but leave the veggies at medium). Cook the sausages over high heat for approx. 6 minutes per side (or longer if you’re using medium heat).

Sausage, Peppers and Onions Grilling

If desired, lightly toast the buns on the grill by placing them cut face down over medium heat. Keep an eye on them so they don’t burn!

In order to fit the sausages neatly on our round sandwich buns, we sliced the cooked sausages in half and then sliced each piece lengthwise. Place the sausage on the buns and top with grilled pepper and onion mixture. Enjoy your completed sandwich while lounging outside by a fire pit if at all possible… it makes it taste even better!