BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
October 6 2011
Grilled Sausage and Pepper Gridiron Grinders
3 medium bell peppers, assorted (red, green and yellow)
1 pound sweet Italian sausage
1 yellow onion, cut into wedges
1 15-ounce can of tomato sauce
1 teaspoon oregano
4 medium grinder or hero rolls, split lengthwise
4 ounces mozzarella cheese, sliced
1/4 cup basil, freshly chopped
Preheat the grill.
Arrange the peppers over the flame and grill for 5 to 7 minutes on each side, until peppers are blackened and blistered. Remove the peppers and place into a paper bag to cool. Once the peppers have cooled, peel the skin off.
Grill the sausage and onions for 5 to 7 minutes on each side and remove from the grill.
In a large heat-proof pan, add sausage, pepper and onions and combine with tomato sauce and oregano. Place pan over the grill and stir until blended and contents are heated throughout.
Toast the rolls for two to 3 minutes on the charcoal grill. Once the bread is crisp with grill marks, spoon the sausage and peppers over each roll. Top with cheese and basil.