Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 8
© Maura McEvoy

How to Make It

Step 1    

Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.

Step 2    

Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

Suggested Pairing

Zinfandel, which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

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Aggregate Rating value: 5

Review Count: 1411

Worst Rating: 0

Best Rating: 5

Author Name: Heidi Hofacker

Review Body: I have tried a few recipes as I love good sausage , peppers and onions. This hands down is not only the best I've ever made but the best I've ever eaten. I tried to follow as close to original as possible but I didn't have the fennels or fresh chilies. I used red pepper flakes and I also used hot sausage. I will try again when I have all the ingredients but I don't know how it could taste any better than it did! Thank you!

Review Rating:

Date Published: 2017-01-09