Delicious Way to Serve Grilled Sausage and Red Peppers
One of my favorite things to do in the summer is dining al fresco. Now, that we have finished our backyard renovations we have been enjoying our meals outdoors almost every night. This delicious way to serve grilled sausage and Mezzetta roasted red peppers was perfect the other night for dinner while we watched the sunset. We have lived in several different states and hands down, Texas has the most incredible sunsets.
If you like grilled sausage and enjoy making it for a meal, I’m sharing how you can elevate your meal and make it look gourmet! This is also a great meal to make if you are strapped for time, entertaining, or not really in the mood to cook (since it’s super-quick to throw together and looks fancy). 
So let’s get into how you can enjoy this meal in your backyard with your loved one(s) or family during the last few weeks of summer.
Ingredients:
– 12oz of Sausage (Pork, Turkey, or Beef)
-1 Jar of Mezzetta Roasted Red Bell Pepper (Mild)
-4 Whole Pocket Pitas cut in half
-2oz of Micro Greens ( I used Micro Arugula for this recipe)
-2oz of Sprouts ( I used Onion Sprouts)
Grilled Sausage and Red Peppers Recipe Instructions:
-Pre-heat outdoor grill
-Place sausage links on med heat. Cook 3 minutes then rotate. Do this several times.
-In between rotating the links prep your “sausage board”. Lay out your sprouts, micro arugula
-Cut your whole pita pockets in half, gently open the halves up(this will create a “boat” for your ingredients to go into), and place on board
-In a smaller glass jar, I placed the Mezzetta Roasted Red Peppers into it. I sliced the whole pepper pieces into thinner strips If you want to skip this step look for the Mezzetta Roasted Red Bell Pepper Strips at the store. I have been using this Mezzetta brand for years. I love that their products are so flavorful and that their roasted red peppers(the ones I used for this recipe) come from local farms. They roast them and are packed within twenty-four hours of harvest. Giving them that delicious flavor.
-Once sausages have been rotated several times, I take them off the grill and cut them at an angle and into thinner individual pieces. I place them in a bowl and set them on the “sausage board”.
-Some side options to consider are rice, quinoa, or bean/potato salad. I served it with a side of Spicy Mango Salsa, Peperoncini, and Italian Mix Giardiniera.
Delicious Way to Serve Grilled Sausage and Red Peppers
Ingredients
- 12 oz Sausage whole link or 4 individual links (you can use pork, turkey or beef)
- 1 jar Mezzetta Roasted Red Bell Pepper (Mild) (there are two kinds, whole peppers or strips)
- 4 Whole pita pockets (cut in half and open them gently)
- 2 oz Micro Greens ( I used Micro Arugula for this recipe)
- 2 oz Sprouts ( I used Onion Sprouts)
Instructions
-
Pre-heat outdoor grill
-
Place sausage links on med heat. Cook 3 minutes than rotate. Do this several times.
-
Cut your whole pita pockets in half, gently open the halves up(this will create a "boat" for your ingredients to go into) and place on board
-
In a smaller glass jar, I placed the Mezzetta Roasted Red Peppers into it. I sliced the whole pepper pieces into thinner strips If you want to skip this step look for the Mezzetta Roasted Red Bell Pepper Strips at the store. I have been using this Mezzetta brand for years. I love that their products are so flavorful and that their roasted red peppers(the ones I used for this recipe) come from local farms. They roast them and are packed within twenty-four hours of harvest. Giving them that delicious flavor.
-
Once sausages have been rotated several times, I take them off the grill and cut them at an angle and into thinner individual pieces. I place them in a bowl and set on the "sausage board".
-
Some side options to consider are rice, quinoa, or bean/potato salad. I served it with a side of Spicy Mango Salsa, Peperoncini, and Italian Mix Giardiniera.
