Sausage with Peppers and Onions

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Roasted Peppers
3 red peppers
2 large red onions
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Sausage Burger Mixture:
2 pounds ground pork
2 tablespoons fresh parsley, minced
2 tablespoons fresh garlic, minced
3 teaspoons fennel seed
1/2 cup Locatelli cheese, grated
2 tablespoons Pinot Noir
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
6 Kaiser Rolls, sliced in half
1/4 cup olive oil
2 tablespoons vegetable oil for grill grate



Heat charcoals to medium-high heat. Brush grill surface with vegetable oil to prevent sticking. Sausage Burger Mixture: In medium-sized bowl combine pork, chopped parsley, minced garlic, fennel seed, grated cheese, red wine and salt and pepper. Mix until well incorporated. Cover and refrigerate for 30 minutes to chill well before forming into 6 equal sized patties. To roast peppers and onion: Remove core and seeds, slice in half lengthwise. Remove skin from onion, slice into thirds. Roast peppers and onions on grill 10 minutes turning after half the grilling time to make sure the peppers and onion char evenly. Remove pepper and onion from grill and place them in a plastic bag; let sit for 20 minutes. Remove peppers and peel off black skin. Toss with ½ cup extra virgin olive oil, salt and pepper. Let stand covered until ready to use. To grill burgers: Remove mixture from refrigerator and form into 6 equal patties. Place patties over medium-high heat. Grill approximately 6 minutes on each side or until internal temperature reaches 160 degrees. To serve: On the bottom half of a toasted Kaiser roll place sausage burger top with one roasted pepper and grilled onion slice top with remaining Kaiser roll half.