Grilled Italian sausage with pickled peppers

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic
• 80 ml distilled white vinegar
• 60 ml mild honey
• 30 ml balsamic vinegar
• 1 tsp salt (Diamond Crystal or 1/2 teaspoon Morton salt)
• 1/2 tsp freshly ground black pepper
• 1 large white onion
• 450 g hot Italian long peppers
• 450 g sweet Italian sausage coil (or links)
• 1 pain country bread

Method

1. Prepare a grill for medium-high indirect heat: for a charcoal grill, arrange the coals on one side; for a gas grill, turn off one or two burners. Lightly oil the grates with olive oil.
2. In a large bowl, toss the onion cut into wedges (keeping the root attached), the peppers pierced with a knife tip, 2 tablespoons of olive oil, and a large pinch of salt. Set aside.
3. If using sausage links, thread them horizontally onto three parallel skewers, spacing them about 5 cm apart.
4. Grill the sausages over direct heat until well browned on all sides, about 3 minutes per side.
5. Move the sausages to the indirect heat zone and continue cooking, turning and moving them regularly, until cooked through, 8 to 10 minutes more. Transfer to a serving platter.
6. Meanwhile, grill the peppers and onion wedges over direct heat, turning often, until the peppers are blistered and the onion is charred on the edges (about 2 minutes for the peppers, 6 to 8 minutes for the onion).
7. Return the grilled vegetables to the large bowl.
8. Pour the reserved vinaigrette over the vegetables and toss to coat thoroughly. Separate the onion layers. Adjust the seasoning with salt and pepper if necessary.
9. Arrange the vegetables over the sausages on the platter, then drizzle with the remaining vinaigrette.
10. Serve immediately with slices of country bread.

Nutrition

Per serving

Energy

499.6 kcal

Protein

31.61 g

Carbohydrate

33.98 g

Fat

24.98 g

Fibre

3.42 g

Calcium

33.49 mg

Iron

2.13 mg

Magnesium

34.82 mg