Simple, easy, delicious, there is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers, onions and potato slices soft and dark and fragrant in the heat, and use these as a bed on which to serve the links.
Well, the best laid plans… right? Our grilling hopes were dashed by a torrential day-long tropical storm soaking. I can’t really complain because we were in dire need of some precip for the gardens and lawn. That’s why it’s important to formulate a Plan B, in this case, “grilling” indoors.
To bulk up the meal, we included sliced Yukon gold potatoes. They were a perfect compliment to the roasted onions and peppers, and were crispy on the outside while remaining creamy on the inside.
Grilled Italian Sausages, Onion, Peppers and Potatoes
2 sweet peppers (green, red or yellow) seeded and cut into eighths
1 large yellow onion, peeled and cut into large coins
4 medium Yukon gold potatoes, sliced about 3/8″ thick (we only used 2 potatoes)
2 Tbsp. extra-virgin olive oil, more to taste
1/2 teaspoon salt
2 tsp. dried oregano
4 links (about 1 lb.) sweet/mild Italian sausages
For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.
Meanwhile, toss peppers, onions and potatoes with oil and dried oregano, and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers, onions and potato wedges in a grill basket on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the cooler side of the grill.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the vegetables to a platter and top with the sausages. Drizzle with olive oil and serve.
ORPLAN B: if you have to cook indoors, rub a rimmed baking sheet lightly with oil, put the pan in the oven and preheat to 450°.
Once the oven comes to temperature, spread the oiled veggies in a single layer on the hot baking sheet and return to the oven. Cook for 15 minutes.
Remove pan from oven, flip each morsel over, rotate the pan 180° and continue cooking another 15 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat until very hot. Add a teaspoon or two of olive oil and place the links in the hot skillet. Cook for 10-12 minutes total, turning a few times to brown all over. You may have to put a lid on the pan for a few minutes to make sure the links reach 155°.
Place roasted veggies on a platter and top with sausage links.
Veal chops are a rarity in our house, typically due to the high cost. I picked these up by mistake a while back, (I meant to get pork chops, go figure!) and put them in the freezer until such time we felt like treating ourselves. (Like every day since the lockdown went into effect.)
So on a recent Friday night—when in the good ol’ days we use to dine out—those veal chops came to mind as an “aha” moment. Grilled Veal Chops with Rosemary with Green Beans and Blistered Tomatoes, can’t even tell you how good this combo was; you’ll have to make them yourself.
While this dinner is meant for 6 people, with only two veal chops on hand, we cut the marinade recipe in half and bathed them in it for one hour (you can do up to 4 hours). The grilling was super quick; about 3 minutes per side because the thickness was less than 3/4″.
With little to do, you’ll have more time to enjoy company. In fact, the green bean side dish (absolutely divine BTW) can be made ahead and served at room temperature. Get the chops marinating before guests arrive, and all you’ll have to do is toss them on the grill for a few minutes when ready to eat. Dinner done.
1 1/2 Tbsp. chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed, or 1 Tbsp. roasted garlic paste
1/2 tsp. salt
1/2 tsp. ground black pepper
6 8-oz. veal rib chops (3/4 to 1 inch thick)
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler.
Remove veal from marinade, shaking off excess. Season veal with salt and pepper.
Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.