Fresh Italian sausage takes a few minutes to cook, so get them grilling at medium heat, turning them three or four times. Don’t poke the sausages, doing so lets the juices out and can cause flare-ups on your grill. Watch for flare-ups. They’re finished when the internal temperature is 160 degrees, don’t overcook or they become dry and less tasty.
Peppers and Onions
Orange or yellow bell peppers are best, deveined and chopped into large pieces. For the onion, yellow is best, also chopped in large pieces.
In sauté pan add 1 tablespoon olive oil, peppers and onions, and sauté for about 8 to 10 minutes, dash with salt and black pepper.
Use mustard as a condiment. I love a good Dutch crunch roll. Hollow out the middle, place sausage in roll, add mustard, pepper and onion mixture, and serve.
For the easy creamy slaw:
5 cups shredded coleslaw mix, cabbage carrots, purple cabbage
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
6-ounce can of pineapple juice
1/2 teaspoon salt
1/4 teaspoon celery seed
Combine all ingredients to make the sauce, then pour over coleslaw mix and fold the mixture until completely coated. Cover and store in fridge for half an hour for best results.
For the chorizo:
Grill chorizo sausage like the Italian sausage: medium heat, turning 3-4 times. Don’t poke. Cook until internal temperature is 160 degrees.
Remove extra bread from center of roll, place sausage in roll with slaw mixture on top, and add mustard to taste.
And enjoy your summer cooking outside!
David Theiss is owner and operator of Butler Gourmet Meats in Carson City.