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.