Best Sausage And Pepper Salad Recipes

Grilled Italian Sausage with Warm Pepper and Onion Salad image

Yield Makes 4 servings

Number Of Ingredients 10

3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special Equipment
a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers

Steps:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
Transfer vegetables to a platter and top with sausage.

Sausage and Pepper Salad image

Provided by Martha Stewart

Yield Serves 5

Number Of Ingredients 13

2 hot Italian sausage links, meat removed from casings
4 sweet Italian sausage links, meat removed from casings
1 yellow pepper, cut in 1/2-inch strips
1 large shallot or 2 small, sliced crosswise
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 garlic cloves, smashed and peeled
5 slices ciabatta bread
1 head romaine lettuce, washed, well dried, and crisped in refrigerator, and chopped into 1 1/2-inch pieces
1 small fennel bulb, very thinly sliced
1 tablespoon white-wine vinegar
Salt and freshly ground black pepper
1/4 cup shaved Parmesan

Steps:

In large skillet, saute sausage meat. Using a metal spatula to break the pieces up, cook until it is golden brown and with some crispy bits, about 10 minutes. Remove from the pan to a paper towel-lined plate.
Add the peppers and shallots to the same pan. Saute to soften, about 5 minutes. Deglaze with the wine, cooking to reduce it to a slight glaze on the peppers. Place the pepper mixture on the plate on top of the sausage.
Add 1 tablespoon olive oil and the garlic to the pan. Let the garlic sizzle, and remove before it is brown. Add bread and cook to golden on one side, about 2 minutes. Drizzle the remaining olive oil over the up side of the bread, turn, and continue cooking until crisp.
Place the lettuce and fennel in a large bowl; add the sausage and pepper mixture. Drizzle over the vinegar, sprinkle with salt and a generous grind of black pepper. Toss well and serve in a large salad bowl topped with the shaved Parmesan and a crostini.