I am fortunate to live in an area that has many people with Italian heritage because we have access to some of the great Italian specialties. I do love freshly made Italian sausage, especially with fennel and garlic. It is one of my favorite quick summer grill meals. I like to serve it in a good sausage roll with peppers. You can certainly buy roasted peppers in the grocery store, but this meal takes on a whole new meaning when you serve it with freshly made peppers, and it isn’t that hard if you know the technique.
2-3 Green Peppers (go ahead and make extra, the leftovers will be enjoyed)
6-8 Italian Sausages
2 Cloves of Garlic chopped
3-4 fresh hot peppers – I use long stem if available – optional
Onion – optional
Preheat your grill and rinse the fresh green peppers. The first step is to blister the peppers, which you can do on a gas-stove burner or on your grill. Roast the peppers over the first on all sides until black and blistering. When fully blistered, place the peppers in a paper bag and seal the bag. That will trip the steam from the cooked peppers and help the skin to separate more from the peppers. After a few minutes when the peppers are cool to the touch you can rub the skin off of the peppers with a paper towel. Remove the cores and scrape out the seeds. Chop the roasted peppers into strips. Preheat a skillet on the stove, and add some olive oil. Add the chopped garlic and sauté to allow the flavors to incorporate in the oil for a few minutes. Add your peppers and stir-fry in the oil for two minutes. Remove to a bowl and serve on your sausage or set aside to use later.