Grilled Italian Sausages with Onions and Sweet Peppers

Ingredients

• 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

Directions

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.