Spicy Andouille Sausage and Peppers wine pairing

Spicy Andouille Sausages and Grilled Pepper-Onion Potato Salad: This sausage and peppers recipe get a char-broiled fall upgrade. One thing I love is fusion recipes and this Italian-German mash-up is a great quick meal. We have grilled bell peppers and onions that are added to a mustard potato salad and served alongside snappy grilled andouille sausages.

The first thing we do is peel and cut the potatoes about a half an inch per piece. In a medium pot along with 1 teaspoon salt; cover with 1-inch of water and bring to a nice boil. Cook until tender should take no more than 8 minutes. Drain the water and put off to the side.

Then slice onion into 1⁄2-inch rounds, keeping slices intact because we are going to grill them. Quarter the pepper, remove core, and seeds.Take your grill pan and put it over high heat. Rub onion and peppers with olive oil.

Place on grill and reduce heat to medium high and cook until charred and tender.Make dressing by whisking vinegar, mustard, and 2 tablespoons of oil and add to potatoes, season to taste with salt and pepper, and toss gently to combine. Finally, grill the sausages until lightly charred all over, about 8–10 minutes.

Cut peppers into strips, and onion into quarters. Add onions, peppers, and chopped parsley to dressing and gently toss. Serve alongside sausages.


History of Sausage:

Sausage comes from the Middle English word sausige, that came from sal, Latin for salt. In France, they are called sausissons and in Germany, you might know it as wurst. In practice, sausagemaking was originally a method used to preserve meats, especially lesser cuts.

Who made the first sausage? The first sausages dates back to a region called Mesopotamia. Today we call that region Iraq, Kuwait and some of Saudi Arabia. The dominant culture within this region was the Sumerians. It is these guys who take credit for inventing the sausage at some point around 3100BC


Wine Pairing:

Gewürztraminer

Body and Tannins: full-bodied, bold

Gewürztraminer is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer.

Pairs Well With These Foods: spicy dishes, German food, aged cheeses


Tips for cooking pork:

Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.


Recipes header

Spicy Andouille Sausages and Grilled Pepper-Onion Potato Salad

This sausage and peppers recipe get a char-broiled fall upgrade. One thing I love is fusion recipes and this Italian-German mash-up is a great quick meal. We have grilled bell peppers and onions that are added to a mustardy potato salad and served alongside snappy grilled andouille sausages.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 1089 kcal

Equipment

  • large skillet

Ingredients
  

Ingredients

  • 8 oz Yukon gold potatoes
  • 1 large yellow onion
  • 1 red bell pepper
  • 1/2 oz fresh parsley
  • 1/2 oz red wine vinegar
  • 4 andouille sausages
  • 1/2 tbsp whole grain mustard
  • coarse kosher salt
  • olive oil
  • freshly ground pepper

Instructions
 

The Recipe:

  • Cook potatoes: Peel potatoes and cut into 3⁄4-inch pieces. Transfer to a medium saucepan along with 1 teaspoon salt; cover with 1-inch of cold water and bring to a boil. Cook until tender when pierced with a knife, about 8 minutes. Pour off the water and set pan over medium heat, shaking gently until potatoes are dry, about 1 minute. Remove from heat.
    Spicy Andouille Sausages 95
  • Prep ingredients: Meanwhile, trim ends from onion, peel, then slice into 1⁄2-inch rounds, keeping slices intact. Quarter bell pepper, removing stem, core, and seeds and press pepper to flatten slightly. Pick parsley leaves and coarsely chop; discard stems.
    Spicy Andouille Sausages 6
  • Grill vegetables: Preheat a grill or grill pan over high. Rub onion rounds and peppers all over with oil, add to grill and reduce heat to medium high. Cook, covered, until charred and tender, turning once or twice, about 8 minutes for onions and 10 minutes for peppers. Transfer to a plate. Reserve grill for step 5.
    Spicy Andouille Sausages 99
  • Make dressing: Meanwhile, in a large bowl whisk vinegar, mustard, and 2 tablespoons oil until combined. Add potatoes, season to taste with salt and pepper, and toss gently to combine.
    Spicy Andouille Sausages 92
  • Grill sausages: When onion and peppers are done, add sausages to grill or grill pan and cook over medium heat, turning until sizzling and lightly charred all over, 8–10 minutes. Transfer to a plate.
    Spicy Andouille Sausages 91
  • Finish and serve: Cut peppers into strips, and onion into quarters, separating the rings. Add onions, peppers, and chopped parsley to dressing and gently toss. Serve alongside sausages. Enjoy!
    Spicy Andouille Sausages 4

Video

Keyword SAUSAGE, SAUSAGE AND PEPPERS

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