Smoked Italian Sausage and Vinegar Peppers was a staple at Chef Matt Basile's Italian Sunday lunch growing up, now he's sharing his family recipe with you. Smoked hot Italian sausages, grilled peppers, onions, toasted rustic bread and basil oil.
Smoked Italian Sausage and Vinegar Peppers
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2 to 4 people
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. This recipe calls for hot Italian sausage, but if you aren’t a big fan of spice, you can use a mild Italian sausage. The sausages go into the Alchemy smoker to get a nice smoky flavour and then are seared up top on the plancha. The smoked sausage gets piled on top of grilled peppers and onions, and then garnished with grated fresh parm. 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.
Chef Matt Basile
4 hot Italian sausages
3 mixed coloured peppers
¼ cup fresh basil
Extra virgin olive oil
Apple cider vinegar
1 spicy Italian chili pepper
2 to 3 cloves garlic
3 slices, bread of choice
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.