Markets are filled with every flavor of sausages, so we leave it to you to choose your favorite to use as the centerpiece for a weekend grilled brunch. Faith’s recipe features her favorite sausage of the moment — fennel. Grill the sausages along with sliced red and yellow peppers and red onions, and serve with grilled pitas, and grilled heads of romaine lettuce. We promise, you’re in for a very good time.
Ingredients
- 4 red and yellow peppers seeded and sliced
- 2 red onions peeled and sliced
- 6-8 sausages (your choice)
- 4 heads romain hearts
- salt and pepper
- 4 large pitas
- 1/4 cup extra virgin olive oil
- 1 lemon halved
- 1 package crumbled goat cheese
Servings: people
Instructions
- Pre-heat a grill. Grill the sliced peppers and onions until lightly caramelized, not blackened. Set them aside in a large bowl.
- Grill the sausages until cooked through or, if pre-cooked, until warmed through. Cut the sausages into 1/2-inch slices and add them to the bowl of onions and peppers, mixing to combine the flavors.
- Split the rinsed heads of romaine hearts in half lengthwise, rub with olive oil, salt and grill them, turning until lightly browned on both sides. Place the grilled heads on a platter.
- Brush 4 pita breads with olive oil and grill until lightly browned, flip and grill the second side.
- Place one pita on each plate, top with a generous serving of onions and peppers, add a squeeze of fresh lemon juice. Sprinkle on a little crumbled goat cheese and serve.
Recipe Notes
This brunch dish is good with a dry Spanish sparkler, known as cava, or with an inexpensive Italian red such as Nebbiolo, about $15 a bottle.
