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Salsiccia alla Caponata | Grilled Italian Sausage with Caponata

Growing up in an Italian family, there was always something cooking or baking in the kitchen. I remember so many mornings waking up to the waft of sausage and peppers. My Grandmother would fry them in a pan, crack an egg over it, and cook it for a few minutes. I like grilling spicy sausage and covering them in Caponata, a tomato-eggplant mix. I always serve homemade hot Giardiniera on the side for an extra kick of spiciness. A glass of Centanni Pecorino is a beautiful wine to enjoy with this dish.

 

To make this vegan-friendly, substitute the sausage with Beyond Meat Spicy Italian Sausage.

 

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Spicy Italian Sausage, Pork, Chicken or Turkey

1 Caponata Recipe

1 Homemade Giardiniera Recipe

Directions

Preheat grill to medium-high. Grill the sausages until fully cooked, about 10 minutes on each side with the lid closed. Transfer the sausages to a large platter. Cover the sausages with the Caponata. Serve with homemade Giardiniera, Calabrian chili sauce, crusty Italian bread, and a simple salad. Do not forget the vino! And a nice chilled glass of Centanni Pecorino compliments this spiciness of this dish.

Amy’s Favorite Pairing

Centanni-PECORINO D.O.C.G

$40.00 750 ml

Additional Pairings

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