Sausage and Pepper Grinder Recipe

Sausage and Pepper Grinder

Level: Easy
Yield: 4 grinders
Total: 45 min
Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 1082
Total Fat: 75 g
Saturated Fat: 23 g
Carbohydrates: 62 g
Dietary Fiber: 7 g
Sugar: 10 g
Protein: 44 g
Cholesterol: 118 mg
Sodium: 2030 mg

Ingredients

• 8 ounces sweet Italian pork sausage
• 8 ounces spicy Italian pork sausage
• 1 green bell pepper, halved and cored
• 1 red bell pepper, halved and cored
• 1 poblano pepper, halved and cored
• 1 Spanish onion, sliced into rings
• 1/2 bunch broccoli rabe
• About 1/2 cup extra-virgin olive oil
• 2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
• 1 cup tomato sauce
• 4 fresh Italian grinder rolls
• Kosher salt and freshly ground black pepper
• 1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid
• 1/2 teaspoon dried oregano
• Pinch red pepper flakes
• 1/2 cup fresh basil, minced
• 1/4 cup fresh parsley, minced
• 2 tablespoons red wine vinegar
• 8 slices provolone cheese

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Instructions

1. Heat a grill to medium temperature.
2. Mix the sausage, peppers, onion, and broccoli rabe with roughly 2 tablespoons of olive oil. Grill until the sausage is fully cooked and the vegetables are tender with a light char, about 10 to 15 minutes. Slice the sausage, peppers, and onions. Chop the broccoli rabe into 1/2-inch pieces.
3. In a small saucepan, warm 2 tablespoons oil over medium-low heat. Add the sliced garlic and cook until aromatic but not browned, about 1 to 2 minutes. Stir in the tomato sauce and bring to a simmer. Reduce heat and let it cook for 5 minutes so the garlic flavor blends into the sauce.
4. Scoop out some bread from the center of each grinder roll. Brush the rolls with about 2 tablespoons olive oil and season with salt and pepper. Grill until lightly toasted, about 1 to 2 minutes, then rub with a clove of garlic.
5. In a large bowl, combine the grilled sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano, and red pepper flakes. Season with salt and pepper, then toss until everything is well coated.
6. In a separate bowl, mix the cherry peppers, basil, parsley, and red wine vinegar. Season with salt and pepper, then add about 2 tablespoons olive oil to help bind the ingredients. Stir until thoroughly combined.
7. Fill each roll with a generous amount of the sausage mixture. Top each grinder with 2 slices of provolone cheese. Place the filled rolls back on the grill, on the upper rack with the lid closed. Grill until the cheese is melted, about 5 minutes. Finish by topping each grinder with the cherry pepper mixture.

Fire up your grill and dive into this irresistible Sausage and Pepper Grinder! Juicy Italian sausages mingle with charred peppers, onions, and broccoli rabe in a garlicky tomato sauce, all piled high on toasted rolls with gooey provolone and a zesty cherry pepper relish. It's bold, smoky flavor in every biteperfect for your next cookout. Your taste buds will thank you![2][4]