This is not a beginner’s recipe.  But neither is it as hard as it looks at first.  The Master, Steven Raichlen, explains everything down to the smallest detail.  So, if you can follow directions, you can make this recipe.

Enjoy.

Grilled Italian Sausage With Parmesan-Encrusted Polenta & Grilled Pepper Salad

by Steven Raichlen

This Recipe comes from Mr. Raichlen’s BBQ U TV show, Season 4, Tailgate Warriors Episode. 

Grilling Method: Direct Heat
Yield: 8

Ingredients

For the pepper salad:

• 2 red bell peppers
• 2 yellow or orange bell peppers
• 2 green bell peppers
• 1 clove garlic, chopped
• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil

You’ll also need:

• 16 fresh Italian sausages, about 6 ounces each

For the polenta:

• 1 1-1/2 pound package commercially prepared cooked polenta
• 2 to 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary or another herb (optional)
• 1 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Set up the grill for direct grilling and preheat to medium-high.

2. When ready to cook, place all the peppers on the grate and grill until the skins are blistered and charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. Transfer the hot peppers to a baking dish and cover with plastic wrap. Let the peppers cool to room temperature, about 20 minutes.

3. Meanwhile, make the dressing. Place the garlic and salt in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the oil and parsley.

4. Using the tip of a paring knife, scrape the burnt skin off the peppers and cut the flesh off the core. Cut the peppers into quarters or strips and arrange them on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers.

You can serve it right away with the sausages and polenta, or let it sit for a few hours (refrigerated) to let the flavors blend. Bring it to room temperature before topping it with the sausages.

5. Lay the sausages on the hot grill grate, and grill 2 to 3 minutes per side (8 to 12 minutes, total) or until an instant read meat thermometer inserted in the sausage (parallel to the grill) registers 160 degrees F. Place the hot sausages on top of the prepared peppers.

6. Meanwhile, while the sausages are cooking, lay the polenta slices on the hot grill grate and cook, 2 to 4 minutes per side, rotating a quarter turn after 1 minute, to achieve an attractive crosshatch pattern of grill marks. Remove to a plate or platter, and immediately sprinkle the Parmesan cheese on top; a few grinds of black pepper are optional. Serve immediately.

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Recipe from BBQ USA by Steven Raichlen Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.  A similar version can also be found on his website BarbecueBible.com.

If you haven’t checked it out yet, do yourself a favor and head over to The Weekend Grillers NEW Dip and Salsa Section. 

You know, Barbeque (or BBQ) has several meanings depending on where you live and who is talking.

Of course, Barbeque is a delicious way of preparing meat, usually on a grill or other open flame and often with a spicy or sweet sauce. We love this BBQ.  It’s what The Weekend Grillers main site is all about.

But it can also refer to an outdoor party where the above food is often served. It is with this in mind that The Weekend Grillers has built our three new sections –

Weekend Movies

Weekend Drinks

And, Today’s Section, Dips and Salsa!

Here is a delicious and addicting recipe from the Dips and Salsa section to raise your interest:

Vidalia Onion Dip

Ingredients

• 3 cups chopped Vidalia Onions
• 3 cups shredded Swiss Cheese
• 2 1/2 cups Mayonnaise (We only use Duke’s Mayonnaise)
• 2 to 3 roasted Garlic Cloves (see below)
• Salt to taste

Directions

1. Mix all ingredients and pour into a greased 1 1/2 quart baking dish.
2. Bake in the oven at 350F for 35 to 45 minutes until lightly browned. The onions should be soft and juicy and the cheese should be melted and bubbly
3. Serve straight from the oven with corn chips.

Head over to the Vidalia Onion Page on The Weekend Grillers Dips and Salsa Section to learn how to prepare roasted garlic.