Sweet Italian sausages are especially good with the tangy vinaigrette here. Chef Vitaly Paley likes Nicky USA’s Russian-style wild boar sausage with caraway seeds.
Slideshow:Where to Buy Sausage
1 medium red onion, sliced 1/2 inch thick
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
2 red bell peppers
2 poblano chiles
3 tablespoons whole-grain mustard
2 tablespoons finely chopped parsley
1 1/2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon finely chopped thyme
6 sweet Italian sausages (1 pound)
How to Make It
Light a grill or preheat a grill pan. Brush the onion slices with oil and season with salt and pepper. Grill over moderate heat, turning once, until softened and lightly charred, about 3 minutes. Let cool, then coarsely chop.
Roast the bell peppers and poblano chiles on the grill or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the peppers and chiles, then thinly slice them crosswise.
In a medium bowl, combine the peppers and chiles with the onion. Add the mustard, parsley, vinegar, sugar, thyme and the 1 1/2 tablespoons of olive oil. Season the relish with salt and pepper.
Heat a large cast-iron skillet. Prick the sausages with a knife and cook over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Serve with the mustard relish.
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