Smoked Italian Sausage and Vinegar Peppers


a platter of smoked Italian sausages and vinegar peppers topped with grated parm and basil oil

I’m taking it back to my Italian roots for this one and sharing my recipe for this classic: sausage and peppers. As an Italian, it is basically a rite of passage to learn how to make sausage and peppers. It’s a quick, easy and super tasty dish to make, whether it’s for Sunday lunch with the family or just a snack. I used hot Italian sausage, but if you aren’t a big fan of spice, you can use a mild Italian sausage – I won’t judge. I smoked the sausage first until cooked and then took them out of the smoker and seared them on the plancha for a couple of minutes on each side. I also used three different colour peppers, red, orange and yellow, but if you have a preference of which you like, you can stick to one colour, a mix of two, or also do all three. I grilled up my peppers and onions on a hot plancha with olive oil and then also added some apple cider vinegar. I added my oil and vinegar straight to the peppers and onions while there were on the plancha and got a pretty big flare up from the mix of hot oil and the water content in the vinegar, so just be careful if you decide to make it this way, too. You can always toss your peppers and onions in a bowl with olive oil and apple cider vinegar before you put them on the plancha instead. If you’re using a traditional bbq with a grill and not a plancha, I definitely don’t need to tell you not to pour oil and vinegar over your vegetables, but I will any ways. Pouring oil and vinegar over your peppers and onions and getting a cool flare up is only possible on the Alchemy plancha.


To build your sausage and pepper platter, you need to chop up some fresh garlic, a spicy Italian chili pepper and mix them with some apple cider vinegar. Your onions and peppers go straight into the bowl with them, pour in some more olive oil, apple cider vinegar and salt and mix everything together. Cut up a few slices of your favourite rustic bread, toast them on your plancha and put them down on the bottom of your platter. Pile on your grilled peppers and onions, sausages and grate some fresh parm over top. The last step, and must, is to make a simple basil oil, which is just chopping up fresh basil leaves, pouring on some extra virgin olive oil and chopping it together so you almost infuse the oil with the basil. Drizzle the basil oil over top of your sausage and peppers and then dig in. To find out how to make my Smoked Italian Sausage and Vinegar Peppers recipe keep reading, or jump to the full recipe.


hot Italian sausages being placed in the Alchemy smoker

Preheat your smoker to 275F. Place your sausages in the smoker. They will take about 20 minutes to cook.


slicing yellow peppers off the core

Meanwhile, slice your peppers off the core.


grilled yellow and red peppers on the plancha

Place your peppers on the plancha, let them cook and char, flipping after about 2-3 minutes.


apple cider vinegar being poured over grilled onions and peppers on the plancha

Slice up your onion and place on the plancha. Drizzle your peppers and onions with olive oil and allow to cook another 2-3 minutes. Drizzle with apple cider vinegar. Be careful of flareups from the mix of fire, oil and vinegar.


chopped garlic and Italian chili pepper in a bowl with apple cider vinegar

As your peppers and onions cook, chop up your garlic and place in a large bowl. Cover with apple cider vinegar and mix. Thinly slice your chili pepper and add it to the bowl and mix.


olive oil being poured over grilled onions and grilled peppers in a bowl

Once cooked, remove your peppers and onions from the grill and add them into your bowl with the garlic, apple cider vinegar and chili pepper. Drizzle with 2 tbsp olive oil, 2 tbsp apple cider vinegar and 1 tsp salt. Mix.


smoked hot Italian sausages being seared on the plancha

Once your sausage is cooked, or reaches and internal temp of 160F, remove from the smoker and place on the plancha to nicely sear on all sides.


fresh basil being chopped into olive oil to make basil oil

Slice your bread and place on the grill to toast. Finely chop your fresh basil. Drizzle with olive oil and keep mincing. Transfer the basil oil to a small bowl and set aside.


toasted bread laid out on a platter

To build, place your toasted bread on a platter.


smoked Italian sausage and grilled peppers and onions over toasted bread on a platter topped with grated parm and basil oil

Add your peppers and onions on top of the toasted bread, then your sausage, grate some parmesan cheese over top and drizzle with basil oil. Dig in!


And now for the full recipe...


Smoked Italian Sausage and Vinegar Peppers

Serves 2-4 people

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Ingredients:

4 hot Italian sausages

3 mixed coloured peppers

1 onion

¼ cup fresh basil

Extra virgin olive oil

Apple cider vinegar

1 spicy Italian chili pepper

2-3 cloves garlic

3 slices, bread of choice

Parmesan cheese


How to Make It:


Preheat your smoker to 275F.


Place your sausages in the smoker. They will take about 20 minutes to cook.


Meanwhile, slice your peppers off the core and place on the plancha, let them cook and char, flipping after about 2-3 minutes. Slice up your onion and place on the plancha. Drizzle your peppers and onions with olive oil and allow to cook another 2-3 minutes. Drizzle with apple cider vinegar. Be careful of flareups from the mix of fire, oil and vinegar. Allow to keep cooking until softened and nicely charred, another 4-5 minutes.


As your peppers and onions cook, chop up your garlic and place in a large bowl. Cover with apple cider vinegar and mix. Thinly slice your chili pepper and add it to the bowl and mix. Once cooked, remove your peppers and onions from the grill and add them into your bowl with the garlic, apple cider vinegar and chili pepper. Drizzle with 2 tbsp olive oil, 2 tbsp apple cider vinegar and 1 tsp salt. Mix.


Once your sausage is cooked, or reaches and internal temp of 160F, remove from the smoker and place on the plancha to nicely sear on all sides.


Slice your bread and place on the grill to toast. Finely chop your fresh basil. Drizzle with olive oil and keep mincing. Transfer the basil oil to a small bowl and set aside.


To build, place your bread on a platter. Add your peppers and onions, then your sausage, grate some parmesan cheese over top and drizzle with basil oil.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!