Recipes Sausages with Grilled-Pepper & Mustard Relish Be the first to rate & review! 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 By Vitaly Paley Vitaly Paley Instagram Chef and restaurateur Vitaly Paley is known for restaurants Imperial, Headwaters, The Crown, and Rosa Rosa in Portland, Oregon. He won the 2005 James Beard Award for Best Chef: Northwest/Hawaii for Paley's Place Bistro & Bar, which impacted Portland's culinary scene for 25 years. Food & Wine's Editorial Guidelines and Ben Bettinger Updated on July 25, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 6 Ingredients 1 medium red onion, sliced 1/2 inch thick 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing Sea salt 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) Directions 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. Rate it Print