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Grilled Italian Sausages

Grilled Italian Sausages with Onions and Sweet Peppers

Goode Times

By Murphy-Goode Winery on April 30, 2012 01:30 pm

Grilled Italian Sausages with Onions and Sweet Peppers


  • 2 1/2 lbs. pork shoulder meat, cut into 1-inch cubes
  • 1 pound pork fat, cut into 1-inch cubes
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon fennel seeds, toasted
  • 1 tablespoon fresh rosemary, minced fine
  • 1 tablespoon garlic, minced fine
  • 1/2 cup zinfandel
  • Pork casings (approximately 8 feet)
  • 1/4 cup olive oil
  • 4 small yellow onions,
  • peeled and cut into 1/2 inch rounds
  • 8 red bell peppers, seeded and cut into quarters
  • Kosher salt
  • 8 hoagie buns, toasted
  • Whole grain mustard


  1. Combine the pork shoulder, pork fat, salt, pepper, fennel seeds, rosemary, garlic and Zinfandel in a bowl and mix thoroughly.
  2. Grind the mixture and stuff into pork casings.
  3. Tie the sausages into 6-inch links.
  4. Preheat grill to medium-high heat.
  5. Grill sausages on both sides until done (approximately 4 to 5 minutes per side).
  6. Toss the onions and peppers with olive oil and season with salt.
  7. Grill until tender, approximately 5 minutes.
  8. Remove from grill and chop into 1/2-inch pieces.

To serve: Place sausage in a toasted hoagie bun. Top with onions, peppers and whole grain mustard. Serves 8.

Pressed for time? Pick up 3 pounds of quality Italian sausage instead of making your own.