Grilled Italian Sausage and Cauliflower Salad

23 08 2011

The Italian sausage sandwich with onions and peppers is a fairly regular meal for Alex and I, but sometimes I like to serve it in a deconstructed style with the bread, onions and peppers on the side. I also love this meal with my family’s cauliflower salad – which I always dress with my Grandpa Ferritto’s homemade vinegar! Papa may be gone, but his vinegar lives on (it’s so strong it’ll put hair on your chest, figuratively speaking of course, and I can’t get enough of it)! We just got done enjoying this meal and I could already eat it again….

Grilled Italian Sausage and Cauliflower Salad

The following will serve 2:

  • Italian sausage – however many you want to eat
  • Half red onion, sliced
  • Either 1 bell pepper sliced or 2-4 Hungarian hot peppers de-seeded (to do this, cut the tops off and gently scrap out the seeds)
  • 1 bag frozen cauliflower
  • Olive oil
  • Red wine vinegar
  • Garlic powder
  • Kosher salt and pepper
  • Bread – pictured here is sourdough bread, but I typically serve this with fresh Italian bread

Cook the cauliflower first, following the instructions on the bag. Drain the cauliflower and return it to your pan. While it’s still hot, toss it liberally with olive oil, red wine vinegar, garlic powder, salt and pepper. There’s no measurement here, just eyeball it – but keep in mind the cauliflower will soak up the dressing so it’s good to add a little extra oil and vinegar. Mix together and then transfer to the fridge. Because the pan will still be hot, you may want to put a kitchen towel under it. Let it cool in the fridge for about an hour or so. Keep in the fridge until you’re ready to serve.

Start by sauteing the peppers in about a Tbsp of olive oil over medium heat. When they start to soften, add the onions and continue to saute over medium-low heat. You’re looking for the onions to get nice and soft and the peppers to start to brown – you can lower the heat if they start to brown too fast. Season with a little salt at the end.

Grill the sausage to your desired liking. Coat the bread with a little olive oil and salt and grill for a minute or two on each side while the sausage finishing cooking.

I like to drizzle the leftover olive oil from the peppers and onions over the sausage.




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