Grilled Sausage and Peppers

    Published: 06-16-2009
    Views: 31,844
    Chef Phil Anderson demonstrates how to make grilled sausage and peppers.

    Phil Anderson: Hi, I am Chef Phil Anderson from Harris Teeter and what a gorgeous day it is to be on a porch, grilling sausage and peppers and that's what we are doing today, sausage and peppers. What I did in the back kitchen for our prep was I took a black pepper, yellow pepper, green pepper, onion and I cut them up into relatively big sizes and then I took oregano, red wine and vinegar and olive oil, mix it with a little salt and pepper and mix them up and have marinade a little bit. We will also skewered some sausages here, they are all Italian. It is that hard Italian, sweet Italian, Sicilian, we have a pepper and we have a cheddar (ph). So I skewered them to make it little easier for me to turn because we are going to be turning a lot with these veggies. Now I am going to put these veggies on direct source of heat. A direct source of heat is where I have got these knobs turned pretty high. Indirect would be over here where I don't have any of the knobs turned on or off. So I am putting the cut vegetables down first. From the oil that we put on to marinate and they will die out pretty soon.

    Alright, now I am going to take the sausage, I am going to put the sausage down. Then wait about three or four, five minutes, see how it look, how they cook out, but we are want to get a nice char to them. So we have a nice char to our vegetables, we will move those over to the indirect heat. I am going to take this. I will move it to the indirect and we are going to shut the door. We'll start it with the direct heat. We got a nice char, the nice flavor built up, now we are moving it over to the indirect heat. Now we are going to close the hood and now all that hot air is going to help cook this without damaging it really. So,we are going to leave this for about four, five, six minutes and we will come back to a perfectly cooked sausage and peppers. Here we go, look at that, that's beautiful. I am going to take off little pieces of onion. These are smelled fantasies. The sausage kind of enhanced the the peppers. Now, isn't that beautiful? Okay, here we go.

    Sausage and peppers and you are going to taste a lot of fennel and nice Italian sausage. Ingredients, they are wonderful; basils, the oregano, the thymes, awesome. We have paired the dish with the Sterling Vineyards Merlot from the Napa Valley. It is wonderfully mild pretty flavor of the wine's balance and nice spiciness of the meat. Very nice pairing. Enjoy!