Burrata, Sausage + Peppers

If you follow my feed you know that Sausage + Peppers is a major go-to for me. Why? Especially when it’s grilling season, it’s just such an easy way to create a comprehensive dish that feeds many. I always switch it up a little, but this time I think I really found the KEY to taking this dish OVER THE TOP. Burrata!!

SHOPPING LIST: 2 packages of mini bell peppers, 2 lbs. sausage links, onion, chopped garlic, olive oil, truffle oil, tomato sauce, salt, pepper, onion powder

Before we get into the cooking, let’s talk sausage for a second. I used two packages of Nature’s Promise Sweet Italian Chicken Sausage with Kale. You can use WHATEVER kind of sausage you want – sweet, spicy, pork, chicken, have creative freedom here but like maybe not lamb – this isn’t THAT kind of dish. Now turn your BBQ on high heat and get it ready for some action.

The first thing you want to do is cut the stems off of your little sweet peppers. Put your peppers in a bowl and give them a generous drizzle of olive oil (about 1/4 cup). Add 2 tB. of chopped garlic, and season well with salt, pepper and onion powder and give them a good toss so all of your peppers are coated with oil and seasoning. Throw the peppers on one side of your grill and your sausages on the other. You want your peppers to be blistered on both sides and SOFT, they will easily “squish” for lack of a better word between your grill tongs. For the sausage, make sure to grill them THOROUGHLY, until they are charred on the outside and contrasty, are FIRM between your tongs.

Return your cooked peppers to your prep bowl as they are finished and top withy our cooked sausage. In the bottom of your serving dish, add 1 cup of your favorite marinara sauce, mine has always been Rao’s Arrabiata (sometimes I like to use a few tB. of pesto sauce instead of/ or in addition to the red sauce) and a drizzle of truffle oil. Then, on a cutting board, slice your sausages into about 1 1/2-inch thick pieces. Add all of your peppers and sliced sausages on top of the marinara and truffle oil and toss well. Top with four small balls of SLICED burrata so your guests can see the creamy stracciatella on the inside. If you can’t find the smaller burrata, you can always cut a large ball into quarters — AND YOU CAN ALWAYS ADD MORE CHEESE, because, trust me, sausage and peppers WITH cheese is better than sausage and peppers WITHOUT!

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