Who doesn't love a great sausage and pepper sandwich, especially when it features grilled Italian sausage, pickled charred peppers, and chipotle mustard as in this recipe sponsored by Omaha Steaks.
GRILLED ITALIAN SAUSAGE AND PEPPERS
Ingredients
8 Omaha Steaks Italian sausages
8 hot dog or brat buns
Chipotle mustard (recipe follows)
Pickled charred peppers (recipe follows)
Instructions
Prepare grill for high heat cooking. Place Italian sausages on the grill and cook for approximately 10 minutes, turning them every 2-3 minutes to ensure that they are evenly browned on all sides and warmed all of the way through. Place sausages on buns, top with chipotle mustard and pickled peppers and serve immediately.
Grilled Sausage and Peppers
Chipotle Mustard
Ingredients
½ cup coarse ground mustard
2 canned chipotles in adobo sauce
1 tbsp. adobo sauce
Instructions
Combine mustard, chipotle peppers, and adobo sauce in a food processor and blend well. Refrigerate the chipotle mustard until ready to use.
Pickled Charred Peppers
Ingredients
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1.5 cups apple cider vinegar
2 cloves garlic, peeled and crushed
½ tsp. Kosher salt
2 tsp. sugar
¼ tsp. dried oregano
¼ tsp. fresh rosemary, chopped
¼ tsp. fresh thyme
Instructions
Prepare grill for high heat cooking. Place the red, yellow and green bell peppers on the grill and allow them to cook until completely charred, approximately 3-4 minutes per side. Remove the peppers from the grill and allow them to cool completely. Remove the stem, core, and seeds from the peppers then cut in to ¼ inch slices. Combine the remaining ingredients in a small saucepan and place the saucepan on the grill. Allow the pickling mixture to come to a boil, stirring frequently to make sure all of the salt and sugar completely dissolve. Remove the mixture from the grill and allow it to cool completely. Place sliced peppers in a mason jar and cover with the pickling mixture. Place the lid on the jar and refrigerate for a minimum of four hours.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.