From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Italian Sausage with Peppers and Onions.
Ingredients:
4 6oz. sweet Italian Sausage
1 tablespoon olive oil
1 red bell pepper, cut into 1/4-inch rings
1 green bell pepper, cut into 1/4-inch rings
1 medium onion, cut into 1/4-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
4 hoagie or italian rolls
Preparation:
After slicing the peppers drizzle 2 teaspoons oil over pepper and onions.
Grill peppers and onions on an oiled grill minutes on each side, or until tender.
Transfer peppers and onions to a bowl, and toss with Worcestershire sauce and vinegar.
Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a thermometer), 10 to 15 minutes.
Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy and rolls are toasted lightly.
Divide peppers and onions between rolls and top with sausages.
Ingredients:
1lb red potatoes, quarted
1 cup sour cream
1/2 cup mayonaise
2 tsp. white vinegar
2 tsp. Grey Poupon Dijon mustard
1/3 celery stalk, chopped
2 stalks green onions chopped
1 dash hot sauce
1 Tblspn McCormick Dried Dill weed
1/2 tsp McCormick garlic powder
1 dash McCormick onion powder
Kosher salt & black pepper to taste
Preparation:
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Perfect for weekend entertaining or a quick week night meal!
