This recipe for Grilled Sausages, Peppers, and Onions with Dijon Sour Cream is from the cookbook, 100 Perfect Pairings, by Jill Silverman Hough.
Author Jill Silverman Hough notes:
Quick, easy, and satisfyingly hearty, this dish is ideal for a weeknight. But it’s also great for a backyard party because you can prepare everything in advance, then simply finish the skewers on the grill when everyone’s ready to eat.
Cooks&Books&Recipes Featured Cooks Carol & Paul:
Several recipes in this book looked interesting, but because we were also doing a wine review of a Cabernet Sauvignon, we flipped to the end of the book to the Cabernet recipe section and found the Grilled Sausages, Peppers, and Onions with Dijon Sour Cream recipe. We had all of the ingredients on hand, including the mini bell peppers and sun-dried tomato chicken sausage, so there were no substitutions that needed to be made. And although regular sweet sausage could be substituted, we felt that sausage with sun-dried tomatoes worked best because the flavor complemented the rest of the ingredients.
The skewers holding the sausage, peppers, and onions grilled well; we liked the aroma as we were cooking, and the charring sealed in the flavors. The Dijon sour cream balanced out the charred taste, creating a delicious palette of flavors in the mouth. These skewers are very filling, and you really don’t need a side dish to go with this meal. But for extra-hearty appetites, a small mixed greens salad would nicely accompany this dish, or toasted pine nut couscous would work as well.
Our Cabernet Sauvignon paired very nicely with this dish; the grilled sausage and vegetables held up well against the full-bodied wine, making it an excellent wine-food pairing.
We hope you enjoy this recipe for grilled sausages, peppers, and onions!
Grilled Sausages, Peppers, and Onions with Dijon Sour Cream
Featured Recipe From: 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love
Yield: 6 Servings
- 1 cup sour cream
- ¼ cup Dijon mustard
- 2 small red onions (about 12 ounces)
- 24 mini bell peppers
- 8 cooked sun-dried tomato chicken sausages (two 12-ounce packages), cut into 3 pieces each
- 6 tablespoons extra virgin olive oil
- 1½ teaspoons coarse kosher salt
- ¾ teaspoon freshly ground black pepper
- Special equipment: twelve 10- to 12-inch skewers, soaked in water for at least 10 minutes if they're wood or bamboo
- In a small bowl, combine the sour cream and mustard. Set aside. (You can prepare the Dijon sour cream up to 3 days in advance, storing it covered in the refrigerator.)
- Keeping the root end intact, cut each onion into 12 wedges. Thread each skewer with 2 onion wedges, 2 peppers, and 2 pieces of sausage. (You can prepare the skewers up to a day in advance, storing them covered in the refrigerator.)
- Prepare the grill to medium heat. Brush the skewers with the olive oil and sprinkle with the salt and pepper. Grill until the vegetables are crisp-tender and lightly charred and the sausage is heated through, 4 to 5 minutes per side.
- Serve the skewers hot, with the Dijon sour cream on the side or drizzled on top.
© 2011 Jill Silverman Hough
Reprinted with permission from 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love, by Jill Silverman Hough (John Wiley & Sons, Inc.)