Red Pepper, Fennel And Sausage Grinder Recipe

Name: Red Pepper, Fennel And Sausage Grinder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 soft grinder rolls - we are lucky and have Hatch chili ones here right now, but get whatever good rolls you can; 2 red bell peppers; 1 bulb fennel (with fronds); 2 hot Italian sausage links (or mild if you don't like spicy); 8 cherry tomatoes; a big handful of fresh basil; 2 tablespoons red wine vinegar; 2 tbs good olive oil; more olive oil for grilling; 2 tablespoons shredded parmesan; salt and pepper

Servings: persons

4 soft grinder rolls - we are lucky and have Hatch chili ones here right now, but get whatever good rolls you can
2 red bell peppers
1 bulb fennel (with fronds)
2 hot Italian sausage links (or mild if you don't like spicy)
8 cherry tomatoes
a big handful of fresh basil
2 tablespoons red wine vinegar
2 tbs good olive oil
more olive oil for grilling
2 tablespoons shredded parmesan
salt and pepper

1
Heat the grill to medium high. Roughly chop the basil and a handful of fennel fronds. Quarter the cherry tomatos. Whisk them in a large bowl with oil and vinegar, add some salt and pepper and set aside.
2
Half the peppers and remove the seeds. Cut the bulb of the fennel in half. Brush both with olive oil and dust with salt and pepper. Put the sausages on a lightly oiled sheet of foil. Head out to the grill.
3
The sausages go on first. Let them cook a few minutes, when you flip them put the fennel on. Wait a couple more minutes then flip the fennel and put the peppers on. Flip the peppers after a few minutes too - you want the peppers and fennel cooked but still with a bit of crunch. When everything is done pull them off the grill go back inside.
4
Slice the sausages into bite size hunks, slice the peppers and fennel. You may need to remove the hard butt thing from the bottom of the fennel. Toss everything in the vinaigrette and tomatoes, add the parmesan, maybe grind a bit more pepper over, and let them all hang out while you go back outside and toast the buns on the last of the heat from the grill.
5
Tong a pile of sausage and veggies onto each bun. Use a spoon to scoop up some of the vinaigrette at the bottom and drizzle that on too. Eat up!!

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 soft grinder rolls - we are lucky and have Hatch chili ones here right now, but get whatever good rolls you can, 2 red bell peppers, 1 bulb fennel (with fronds), 2 hot Italian sausage links (or mild if you don't like spicy), and more.

Yes, Red Pepper, Fennel And Sausage Grinder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper, Fennel And Sausage Grinder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions