Recently I was exchanging childhood memories of backyard meals with a good friend, who, like my husband and I, grew up in the '50s when outdoor entertaining and grilling became the rage. However, my spouse and I, both Southerners, had recollections of grilled dishes that were completely different from those of our Italian-American friend from Brooklyn.
While our mouths watered as we described cookouts featuring barbecue ribs or chicken basted with spicy sauce, he was equally enthusiastic about the grilled Italian sausages, red peppers and onions that his family served on Italian rolls.
From the moment I heard the description of the grilled sausages, I was eager to try them, and so for the past few weeks I have been grilling sweet Italian links, then garnishing them with various pepper and onion combinations. The best of many versions turned out to be one in which sauteed (rather than grilled) slices of red and yellow bell peppers and onions, all seasoned with a splash of balsamic vinegar, were mounded atop grilled sausages enclosed in toasted rolls. Handfuls of grated Fontina cheese sprinkled atop the meat melted quickly and added even more flavor.
I served these sausage-filled rolls several days ago for lunch to a young culinary colleague who was working with me, and I was delighted when she told me how much she liked them and asked for the recipe.
Now I am planning an outdoor meal for a small group and have decided to serve the sausages as the main course. As accompaniments, there will be grilled zucchini halves and a romaine and tomato salad in a vinaigrette dressing. Raspberry sorbet (a good brand that I can buy at a local market) served with fresh raspberries will make a light and easy finale.
I trust that our Brooklyn friend and his wife, who are on the guest list, will be pleased with a Southerner's interpretation of his Italian barbecue favorite.
Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.
Grilled Italian Sausages on Toasted Rolls With Sweet Pepper and Onion Saute
Makes 6 servings
oil, for grill rack
6 sweet Italian sausages (either traditional pork or a reduced-fat variety made with poultry)
6 ounces Italian Fontina cheese, grated
6 good-quality, long, narrow rolls (to enclose sausages), lightly toasted
Sweet Pepper and Onion Saute (recipe follows)
