Grilled Sausage Ring with Parsley and Provolone Over Pepperonata

Grilling a ring of sausage has been on my culinary to-do list for years.  Call me silly, but there is just something about a spiraling circle of sausage that is extremely appealing to the eye, or at least my eye.  The issue is that I can't find rings of sausage in any of my local markets.  As far as I know, there are no local Italian delis.  And, as much as I like to cook, I'm just not into the whole "making fresh sausage" thing. 

Lucky for me, on a recent trip to Ohio, we got the chance to go to Cleveland's West Side Market. The West Side Market is such a fabulous market, full of culture and every kind of food item you could long for.  My head spins from the time I walk in until the time I leave.  One of our favorite stalls is Dohar Meats, a Hungarian-based old world butcher shop.  Dohar's reputation is golden in Cleveland.  In fact, many customers swear up and down that Dohar's products are even better than those from the "old country", or their native Hungary.  Dohar's Paprika Bacon and Garlic Sausage fly off the shelves in huge increments.  On the day we arrived, we were buying 4 pounds of Garlic Sausage for ourselves and another 4 pounds for my Dad and his wife.  If you are in the area, or ever get a chance to go to Cleveland's West Side Market, you have to try Dohar's Garlic Sausage.  It is "the best sausage I've ever ate."

A ring of sausage this special deserved a special recipe and this recipe from Carmine's Family-Style Cookbook did not disappoint.  Should you be lucky enough to get your hands on some authentic Italian or Hungarian sausage, then this recipe is as good as gold.  This was a truly wonderful family meal that goes very well with roasted potatoes. 

Grilled Sausage Ring with Parsley and Provolone Over Pepperonata
Adapted from Carmine's Family-Style Cookbook
Serves 4
Ingredients:
3 Cubanelle Peppers or Other Mild Peppers
2 Hot Italian Peppers or Other Hot Peppers
2 Medium or 1 Large Green Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
4 Tablespoons Olive Oil
1 Tablespoon Chopped Garlic
2 Large Spanish Onions, Peeled and Thinly Sliced
20 Cherry Tomatoes
15 Leaves Fresh Oregano, Chopped
1/2 Teaspoon Dried Oregano
1 Large Bay Leaf
Salt and Freshly Ground Black Pepper
1-1/2 to 2-Pound Sausage Ring with Parsley and Provolone or Link Italian Sausage*
*NOTE: Most Italian delis and markets sell sausage rings flavored with provolone and parsley.  These are long ropes of sausage, not divided into links, and about half the diameter of Italian link sausages.  They are called "sausage rings"  or "sausage rolls" because the rope is wrapped into a tight, snail-like roll and held together with large toothpicks.  If you can't find a sausage ring, buy link sausage flavored with provolone and parsley, and if neither one is sold in your local markets, buy the best Italian sausage you can find. 
Directions:
1.  Core the peppers, cut them in half, and cut them into 1/8-inch-thick slices
2. In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat.  When the oil is hot, add the peppers.  Cook them for 2 minutes without stirring.  Stir them well and cook them for 2 more minutes without stirring.  Repeat this routine 2 to 3 times or until the peppers start to brown and wilt.  Add the garlic and saute the mixture for 2 minutes or until the garlic softens.  With a slotted spoon transfer the peppers to a large bowl.  Set them aside.
3. Add the remaining 2 tablespoons of olive oil to the pan.  When the oil is hot, add the onions.  Saute them for about 3 minutes or until they are lightly browned.  Return the peppers to the pan.  Add the tomatoes, fresh and dried oregano, and bay leaf.  Season the sauce to taste with salt and pepper.  Reduce the heat to medium and cook the sauce, partially covered, stirring occasionally, for 10 to 13 minutes or until the peppers have softened completely.
4. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium-hot and the other side has a low heat; first, lightly spray the grilling rack with vegetable oil spray to prevent sticking.  Or preheat the broiler.
5. Lightly brush the sausage with olive oil.  Grill it on high heat for 2 to 3 minutes or until it is browned.  Turn it over and grill the other side for 2 to 3 minutes or until it is browned.  Transfer it to the lower heat and grill it for 7 to 8 minutes.  Check for doneness by cutting into the sausage.  Return it to the high heat and grill it for about 1 minute on each side to complete the cooking.
6. Spread the pepperonata on a large platter.  Lay the sausage ring on top.  Serve with crusty bread.

Notes/Results:  This was one incredible meal!  I garnished the sausage ring with the pepper and onion mixture and sprinkled provolone cheese over the top.  We served this sausage with Romano Roasted Potatoes and everyone was swooning in delight.  I do want to note that I used the entire 4 pound ring of sausage in this recipe (the recipe calls for 2 pounds).  Because I was doubling the meat, I also doubled the peppers and onions.  I'll definitely be stocking up on this sausage the next time I'm in Cleveland.

Mmmmmmm...........Delicious!