Liar's Dice Zinfandel

Main Entree

Grilled Italian Sausages with Onions and Sweet Peppers

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


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

Share Recipe

Print Recipe

Paired Recipes