SAUSAGE AND PEPPERS

McCALL’S MEAT AND FISH MAKES EXCELLENT SAUSAGES IN A VARIETY OF SHAPES AND FLAVORS, WHICH ARE GREAT FOR A QUICK DINNER OR WHEN YOU DON’T FEELING LIKE DOING A LOT OF COOKING.  THIS PARTICULAR RECIPE, HOWEVER, IS AN HOMAGE TO MY FAVORITE NEW YORK SANDWICH — GRILLED ITALIAN SAUSAGE WITH RED PEPPERS AND ONIONS ON A GRILLED SOFT ROLL.  THERE WAS A PLACE ACROSS FROM VILLAGE GATE ON BLEEKER WHERE THEY COOKED EVERYTHING ON A BIG GRIDDLE.  I HAVE A LARGE GRIDDLE ON MY WOLF, BUT YOU CAN MANAGE QUITE WELL WITH A CAST IRON SKILLET.  THE CONTRAST OF THE SWEET AND HOT SAUSAGES ADDS A LITTLE DIMENSION TO THE DISH. STICK THE POTATOES IN THE OVEN AND START PREPARING THE PEPPERS.  YOU’LL BE READY TO BRING IT ALL TO THE TABLE IN ABOUT 30 MINUTES.
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