I had a happy interlude at the Broadway Panhandler on Saturday. I was all alone and no one was rushing me along, as they always do. I bought myself a new 15″ cast iron skillet, that weighs a ton, even when it’s empty. I bought it for making and serving dinners at the Cape – like roasting lobsters, making paella on the grill and, as in the case of tonight’s dinner, Sausage and Peppers. I figure I can feed more than a few people with this pan – or do large sides in it.
This recipe is as easy as can be. It takes about 5 minutes to prep and then you can basically forget it. The lemons add a bright note to the otherwise serious flavors. It’s always yummy, fragrant and satisfying. Feel free to serve the sausages on a sandwich, topped with the peppers, onions, garlic and tomatoes!
Sausage and Peppers on the Grill – serves 3-4 (can be doubled in this pan)
2 lb sweet or hot sausage
1 head garlic
1 large vidalia onion, cut into 1/2″ slices vertically (end to end)
1 large sweet potato, cut into 1 1/2″ cubes
2 red bell peppers, cut into 2″ pieces
one large lemon cut into five slices
10 full slices sun dried tomatoes
1 tblsp Italian Seasoning
2 tsp red pepper flakes
3 large sprigs fresh basil
3 -4 large cuttings fresh rosemary
2 cuttings fresh oregano
extra virgin olive oil
1/2 cup dry white wine, plus more as needed
salt and freshly ground pepper to taste
Cover the bottom of a large (15″) cast iron or other oven and grill proof skillet with olive oil. Arrange the onion, peppers, sun-dried tomatoes and potato pieces around. Add the sausage pieces. Cut the head of garlic in half and place one half, intact in center of pan. Sprinkle the remaining pieces around. Sprinkle the Italian Seasoning over all. Arrange the lemon pieces around and sprinkle the red pepper flakes over all. Scatter the fresh herbs. Pour the white wine over all. Next, drizzle with additional extra virgin olive oil, about an another 1/4 cup. Cover with a lid or foil and bake in a 400F oven for 1 hour(or you can do on the grill for the entire time). Remove from oven. Remove foil and place in a preheated grill (on medium) for an additional hour, basting occasionally. If the pan begins to dry out, add more white wine. Serve with crusty bread, a large green salad and corn on the cob.
Enjoy! Yum! Really – you should smell this! 🙂
