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Grilled Italian Sausage
Whenever I think about cooking Italian sausage, I think about Sam Giancana, the mob boss who was gunned down while frying up some Italian sausage, onions and peppers in his basement kitchen — only 4 blocks from my house! Of course that was several years ago, and I haven’t crossed anyone (lately) so I’m usually pretty sure I can cook up some sausage and not pay too steep a price, but you never know.
It’s worth the risk. Grilling Italian sausage (with peppers and onions, of course) is a delicious classic Chicago meal, served on freshly cut Italian bread. In Chicago, you can find yourself in deep discussions with complete strangers about who makes the best sausage, and why. Around here, it used to be D’Andrea’s, but they closed and now I find myself enjoying sausage from Freddy’s, a little deli on 16th Street in Cicero. I like it all: hot, mild, medium or sweet.
Simply cook the sausage on the grill (pre-cut or not) under medium-high heat to seal in the some of the moisture; pierce the sausage a few times with a fork so some of the fat and steam escape. The grease will scorch the coals and the skin will be crispy.
Turn the sausages frequently for even cooking, and cook for abut 15-20 minutes. You really don’t need to parboil them; that can dry them out and reduce the flavor.
I cook onions and peppers in a grill wok with a bit of olive oil, or in a foil packet with olive oil.
You can also cook Italian sausage in a fry pan with peppers and onions (like Sam, but tell your bodyguard to take the night off because he just might not be trustworthy if you know what I mean.). Cook them in a little olive oil, turning frequently, for about 15-20 minutes.
Serve as is, or as a sandwich, on Italian bread cut to size and sliced. Serve with the onions and peppers, and if you like, prepared gardinaire.
Make it a meal with:
- Tortellini Salad
- Chopped Caprese Salad
- Italian White Bean Salad with Vegetables
- Frozen Lemon Cream Pie
