Main Dish
Alfonso’s Italian Sausage with Grilled Bread and Vegetables
D'Argenzio Winery
1301 Cleveland Avenue
Santa Rosa, CA 95401
dargenziowine.com
- RECIPE YEAR: 2013
- RECIPE BY: Alfonso A. D’Argenzio
- YIELD: Serves 4
- PAIRS WELL WITH: D’Argenzio Dry Creek Valley Zinfandel
Our Wine & Food Affair recipes usually come from our Mama Rosa di Loiodice, yet this year, it’s Alfonso A. D’Argenzio who weighs in with his grilled Italian sausages. Our family name, D’Argenzio, means “people of silver” in Italian, but this recipe is pure gold on our palates, and likely on yours, too. This dish is rustic and rewarding.
Ingredients:
- 1 pound Italian sausage links (mild or hot)
- 1 bag mini sweet bell peppers (red, yellow and orange)
- 1 head red cabbage
- 1 pound string beans
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper, to taste
- 4 sourdough bread rolls
- 1/4 cup fresh flat-leaf parsley leaves, chopped
Directions:
Preheat a grill to 300°F. Grill the sausages, turning occasionally, until browned and cooked through, about 20 minutes. Let cool, then cut the sausages into 1/4-inch-thick slices. Cut the bell peppers into strips. Cut the cabbage into very thin wedges, keeping the layers intact. Place the pepper strips, cabbage wedges and the string beans on the grill. Brush them with 1 tablespoon of the olive oil and season with salt and pepper. Grill the vegetables for 2 to 4 minutes per side. Cut the bread rolls in half and brush the cut sides with the remaining 1 tablespoon olive oil. Season the bread with salt and pepper and grill for 2 minutes. Place the sausage slices on the grilled bread, add the grilled vegetables, sprinkle with the parsley and serve.
