Best Grilled Sausage Ring With Parsley And Provolone Over Pepperonata Recipes

GRILLED SAUSAGE RING WITH PARSLEY AND PROVOLONE OVER PEPPERONATA RECIPE - (3.8/5)

Grilled Sausage Ring With Parsley and Provolone Over Pepperonata Recipe - (3.8/5) image

Provided by mytastytreasures

Number Of Ingredients 17

Ingredients

3 Cubanelle peppers
2 Hot Italian peppers
2 medium green peppers
2 red bell peppers
2 yellow bell peppers
4 tablespoons olive oil
1 tablespoon chopped garlic
2 large spanish onions, peeled and thinly sliced
20 cherry tomatoes
15 leaves fresh oregano, chopped
1/2 teaspoon dried oregano
1 large bay leaf
Salt and freshly ground black pepper
1 1/2 to 2 pound sausage ring with
parsley and provolone or link
Italian sausage
Crusty bread, for serving

Steps:

Core the peppers, cut them in half, and cut them into 1/8 inch thick slices In a large saute pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the peppers. Cook them for 2 minutes without stirring. Stir them well and cook them for 2 more minutes without stirring. Repeat this procedure 2 or 3 times until peppers start to brown and wilt. Add the garlic and saute the mixture for 2 minutes. With a slotted spoon, transfer the peppers to a large bowl. Add the remaining 2 tablespoons olive oil to the pan. When the oil is hot, add the onions. Saute them for about 3 minutes or until they are lightly browned. Return the peppers to the pan. Add the tomatoes, fresh and dried oregano, and the bay leaf. Season the sauce to taste with salt and pepper. Reduce the heat to medium and cook the sauce partially covered, stirring occasionally , for 10 to 13 minutes until the peppers have softened completely. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium hot and the other side has a low heat; first lightly spray the grilling rack with vegetable spray to prevent sticking; or preheat broiler. Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until it is browned. Turn it over and grill the other side for 2 to 3 minutes or until it is browned. Transfer it to the lower heat and grill it for 7 to 8 minutes. Check for doneness by cutting into the sausage. Return it to high heat and grill it for about 1 minute on each side to complete the cooking. Spread the pepperonata on a large platter. Lay the sausage ring on top. Serve with crusty bread.

GRILLED SAUSAGE AND PEPPER HEROES

Grilled Sausage and Pepper Heroes image

This hearty sandwich comes together quickly on a small portable grill, making it perfect for a tailgate or picnic. Make the balsamic vinaigrette at home and take it along in a small jar. You can purchase the Italian sausage ring (shaped like a spiral) at an Italian butcher. If you can't get the cheese and parsley flavor, use any flavor you like. If you'd like to make this on a full-size grill, you can cook everything at once and remove the ingredients as they finish cooking.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
2 cloves garlic, crushed and peeled
Kosher salt and freshly ground black pepper
1 red bell pepper, top and bottom removed, cut into 4 planks
1 yellow bell pepper, top and bottom removed, cut into 4 planks
1 large sweet onion, peeled and sliced into 1/4-inch-thick rings
One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor
Four 6-to-8-inch hoagie rolls, split
8 slices provolone (about 6 ounces)

Steps:

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.