And Euro Cup Finals. Italy vs Spain. Yippeee!!!
This recipe is hearty and delicious and of course…easy to make. During the Summer months, most of my cooking is done outdoors. This recipe can be made in the oven or on the barbeque.
My bff, Josie L, gave me this recipe a few years ago when I was having a party for 30 guests. It was such a hit that when I made it again, she realized that I hadn’t made it right!!! Lol. It still tasted good but when she helped me, it was excellent.
Now, my husband has perfected it.
He is so good cooking on the barbeque, my Mom will actually call me and ask, “Ummm, those mushrooms Agee cooked the other night, how did he make them?”
“I’ll pass you the Chef!” I answer. Lol!!!
3 Italian sausages, mild
1 Red Bell Pepper, cut in thick slices lengthwise
1 Vidalia Onion, cut in 1 inch cubes
24 Baby Potatoes, cut in quarters
Grape Seed Oil
Salt and Pepper to taste
Start the barbeque.
Spray 2 – 9″ x 13″ x 3″ aluminum pans with no-stick cooking spray.
In one pan, add the potatoes, grape seed oil (enough to cover the bottom of the pan). Salt and pepper to taste.
In the other pan, add the onions, red peppers, olive oil (enough to cover the bottom of the pan). Salt and pepper to taste .
Place the pan with the potatoes on the grill and stir occasionally.
About 15 minutes later, place the sausages and the pan, with the onions and bell peppers, on the grill.
Grill the sausages by continually turning them.
Sauté the onions and peppers until the onions are golden brown and the peppers have formed a thin black outline.
Once the potatoes are a nice golden brown, the internal temperature of the sausages is 150 degrees F and the onions and peppers are done, you can prepare your platter.
Cut the sausages in quarters and place on platter. Using a perforated spatula, scoop up the potatoes, the onions and peppers. Give everything a good tossing and serve!
This recipe serves 4. It could be eaten hot, warm or cold!
Happy Canada Day and Happy 4th of July!