by aargersi
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forester_lady's Testing Notes:
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Expand4 soft grinder rolls - we are lucky and have Hatch chili ones here right now, but get whatever good rolls you can Ask a question about this ingredient
2 red bell peppers Ask a question about this ingredient
1 bulb fennel (with fronds) Ask a question about this ingredient
2 hot Italian sausage links (or mild if you don't like spicy) Ask a question about this ingredient
8 cherry tomatoes Ask a question about this ingredient
a big handful of fresh basil Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
2 tbs good olive oil Ask a question about this ingredient
more olive oil for grilling Ask a question about this ingredient
2 tablespoons shredded parmesan Ask a question about this ingredient
Heat the grill to medium high. Roughly chop the basil and a handful of fennel fronds. Quarter the cherry tomatos. Whisk them in a large bowl with oil and vinegar, add some salt and pepper and set aside.
Ask a question about this stepHalf the peppers and remove the seeds. Cut the bulb of the fennel in half. Brush both with olive oil and dust with salt and pepper. Put the sausages on a lightly oiled sheet of foil. Head out to the grill.
Ask a question about this stepThe sausages go on first. Let them cook a few minutes, when you flip them put the fennel on. Wait a couple more minutes then flip the fennel and put the peppers on. Flip the peppers after a few minutes too - you want the peppers and fennel cooked but still with a bit of crunch. When everything is done pull them off the grill go back inside.
Ask a question about this stepSlice the sausages into bite size hunks, slice the peppers and fennel. You may need to remove the hard butt thing from the bottom of the fennel. Toss everything in the vinaigrette and tomatoes, add the parmesan, maybe grind a bit more pepper over, and let them all hang out while you go back outside and toast the buns on the last of the heat from the grill.
Ask a question about this stepTong a pile of sausage and veggies onto each bun. Use a spoon to scoop up some of the vinaigrette at the bottom and drizzle that on too. Eat up!!
Ask a question about this stepThis looks great! Too bad I don't eat sausage, I am missing out! ;)
You could substitute some grilled chicken or shrimp or something, that would be good too!! Or even some spicy baked tofu for vegetarians ...
This looks soooo good!
My foodie soul sister! I always put fennel in with my sausage & peppers, but hadn't thought till now to toss them in a vinaigrette...so funny I see your recipes and I'm like, hey I make something like that and here's aagersi with a way to make it better!
We have the same taste in food don't we? It would be fun to cook together some day! We need a giant centralized potluck.
Nozlee is the Assistant Editor of Food52.
Love this recipe, great picture...I can taste it!