Sausage Mixed Grill AND Pasta Salad with Grilled Sausages and Peppers

Heads up – This is a 2 for 1 recipe!

Recipes by: Marcia Kiesel

Source: Food and Wine Magazine

Pasta Salad with Grilled Sausage and Pepper

I love my food and wine magazine because it offers amazing recipes that with a little concentration and commitment, most home cooks can accomplish.  The recipes can come across a little intimidating since they often take lots of ingredients.  However, they taste amazing when done and offer a great sense of accomplishment when completed.

This is a 2-part recipe that I have made a couple times now and it is outstanding.  I prepared all the ingredients ahead of time (chopped, measured, cooked, etc), set them aside as they were done and them combined everything at the end.  The “Sausage Mixed Grill” is a recipe that can stand-alone.  Serve it with some crusty buns and a side dish.  I loved the Sausage Mixed grill when used in the 2nd recipe “Pasta Salad with Grilled Sausage and Peppers”. The Pasta Salad is delicious served lukewarm with Beer Bread for dinner, or would also make a great side dish for a large gathering!  Additionally, it is very good served cold the next day.

Recipe 1: Sausage Mixed Grill

What you need:

  • 12 breakfast sausages
  • 4 weisswursts
  • 4 hot or sweet Italian sausages
  • 16 multicolored mini bell peppers
  • 2 heads of radicchio, cut into 6 wedges each
  • Olive oil, for brushing
  • Salt and freshly ground black pepper

Tip: If you don’t like any of the above sausages, feel free to use whatever you like best! I prefer to select the fresh sausages offered at my local Italian market, Cossetta’s Italian Market-Pizzeria.

What you do:

  • Light a grill.
  • Poke the sausages all over with a knife.
  • Thread each type of sausage onto a pair of skewers (to facilitate turning).
  • Thread the peppers and radicchio onto separate paired skewers as well.
  • Brush the sausages and vegetables with olive oil.
  • Season the vegetables with salt and pepper.
  • Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages.
  • Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.

Recipe 2: Pasta Salad with Grilled Sausages and Peppers

What you need:

  • 1 pound gemelli pasta

    Gemelli Pasta

  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 tablespoon tomato paste
  • 2 large garlic cloves, very finely chopped
  • 1 large shallot, thinly sliced and separated into rings
  • 1 1/2 teaspoons chopped thyme
  • Salt and freshly ground black pepper
  • Sausage Mixed Grill (above), sausages and vegetables thinly sliced
  • 2 large celery ribs, thinly sliced on the bias
  • 1/4 pound smoked mozzarella, cut into thin strips
  • 1 cup chopped basil

What you do:

Pasta Dressing

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water.
  • Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.
  • Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme.
  • Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.
  • Add 1/4 cup of the dressing to the pasta and toss.
  • Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well.
  • Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

One thought on “Sausage Mixed Grill AND Pasta Salad with Grilled Sausages and Peppers

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