Italian sausage, red & green peppers, onion, and polenta (a corn meal based ‘patty’) all done over a two zone natural lump charcoal fire.
Poached or parboiled first on a bed of peppers and onions mixed with vinegar, salt, & beer, the sausages are then finished up over directly over the hot coals.
A Kamado Joe Big Joe was used in the video but is not required to make this recipe. Any grill will do.
Ingredients: Italian sausage, a red pepper, a green pepper, an onion, polenta, fresh basil & garlic if using plain polenta, beer or other flavorful liquid, vinegar, salt, olive oil
1) Set up a two zone fire.
2) On the hot side, cook down the chopped or sliced peppers and onions in olive oil.
3) On the cool side, parboil or poach the sausage in the beer (along with some vinegar and salt) on top of the peppers and onions until internal temp of 150 deg F.
4) Cook the polenta on the hot side.
5) Brown the sausages on the hot side.