Home / Pairing with Mere / Grilled Sausage, Peppers and Onions paired with the Viszlay Zinfandel, Verveine Grenache or Mixed Vines Field Blend by Meredith Griffin
Grilled Sausage, Peppers and Onions paired with the Viszlay Zinfandel, Verveine Grenache or Mixed Vines Field Blend by Meredith Griffin

Grilled Sausage, Peppers and Onions paired with the Viszlay Zinfandel, Verveine Grenache or Mixed Vines Field Blend by Meredith Griffin

You might've thought I'd only have lighter, meatless pairings to offer up this summer, but I couldn't resist coming up with a recipe idea that I know will  beautifully pair with our Grilling Reds Crush Collection!

Truth be told, this isn’t much of a recipe, because with high quality ingredients it doesn’t require much else. Think of it as a deconstructed sausage sandwich, and regardless of the type of sausage you choose, this meal provides a satisfying summer porch-pounding feast! (But of course, I should add that a simple side salad completes it perfectly!)

Ingredients:

*5-6 Italian sausage (*see notes)
*6 assorted bell peppers, cut into lengthwise strips
*2 large onions, halved and sliced
*Cooking oil
Directions:
1. Warm grill to high heat.
2. Meanwhile, warm a large saucepan on the stove or grill. Coat the bottle with oil, add onions and allow to cook for about 5 minutes, then add bell pepper slices and cook until softened.
3. While peppers and onions cook, grill sausages according to their instructions until cooked thoroughly. Once cooked, bury the sausages into the pepper and onion mixture, cover and allow all to simmer on low heat for about 10-15 minutes to allow for flavors to integrate. Remove from heat.
4. Heat a large baguette until warm. Remove. First slice horizontally through the center so you create a top and bottom. Then cut half-inch to one-inch slices.
5. Place sausages, pepper and onion mixture in one bowl for everyone to serve themselves or individually divide between bowls. Serve alongside the bread so that you top slices of bread with the mixture.
*You can choose pork, chicken, turkey or I’ve even tried vegan sausages for this dish. And if you’re inviting guests, it might be a good idea to include a couple of each -- that way you’ve covered all food preferences. I also usually use a mixture of mild Italian and spicy Italian to appeal to all palates. And... I usually plan one, to one-and-a-half sausages per person.

 

Why these wines? Sausages are flavorful and when they marinate with the pepper and onion mixture, they will impart those flavors into the dish. Zinfandels, Zin-blends and Grenache are good options because their concentrated layers of fruit with soft tannins offer enough complexity to match the flavorful dish without overpowering them. Plus, the soft tannins in these wines will help cut through the fat from the sausages.

This is such a crowd-pleasing feast that really shows off the wines. So I hope you enjoy yourself this summer, and that this pairing idea helps!

Cheers!

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