The Greatest Sausage and Peppers of All Time
- 8 links of Mauro Provisions Italian Sausage (mild, hot or both!)
- 1 bag of rainbow mini peppers
- 3 tablespoons olive oil
- ¼ cup white wine vinegar
- ½ cup chicken stock
- 1 tablespoon sugar
- 1 teaspoon granulated garlic
Preheat a grill with a two-stage fire, one HOT side, one low side.
Toss whole mini peppers with olive oil, vinegar, chicken stock, sugar, granulated garlic and salt and pepper.
Place in large oven-safe brazier or skillet and place on hot side of grill to sauté for a couple minutes to get things going. Nestle in sausage and bring to a simmer on hot side of grill, flipping the sausages after about 5 minutes. Make sure they stay nestled in that beautiful liquid and each side of the sausage gets a turn to be half-submerged in DA BATH. Continue to simmer for 5-10 more minutes or until sausages are about 140 degrees.
Take pan off grill and char each side of the sausage on the hot side of the grill until super charred and internal temp hits 165. Place back in brazier or skillet with the rainbow peppers and serve with plenty of hot giardiniera, crusty Italian bread and a gallon of delightfully crappy chianti!
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