How to make Chef Michael Symon's sausage and peppers with brocoli rabe

Keep the coals hot because grilling season is still in full swing.

Chef Michael Symon joined “Good Morning America” to make a mouthwatering, easy grilled meal and shared tips to getting it just right.

PHOTO: Chef Michael Symon's grilled sausage and pepper sandwich recipe.

“As soon as you close the door, it turns into an oven,” Symon explained. “Then you watch the temperature gauge — you can cook at any temperature you want whether it’s a smoker or a grill.”

Check out his full recipe below, plus some of his favorite easy cocktail recipes to go with it.

Grilled Sausage and Peppers with Broccoli Rabe

Symon starts with the sausages over direct heat and “once it’s done grilling move it to indirect heat, you can shut the lid down, then get to the peppers.”

Serves 4

Ingredients
Olive oil
Kosher salt and black pepper
2 pounds Sweet Italian Sausage, in casing
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
1 jalapeno, thinly sliced into rings
3 cloves garlic, sliced
1 tablespoons tomato paste
2 cups dry white wine
1 cup basil leaves
4 Italian Rolls, toasted for serving
2 pounds broccoli rabe, stems trimmed
4 cloves garlic, sliced
1/2 teaspoon chili flakes
2 tablespoons red wine vinegar

Directions
Place a cast iron pan over medium high heat.
If using a grill, heat one side only by building the charcoal on one side and leaving the other side cool.
Add a drizzle of olive oil along with the sausage. Brown on all sides and cook through then remove from the pan and set aside.To the same pan add the peppers with a pinch of salt. Cook for 2-3 minutes, until they begin to soften then stir in the garlic. Continue to cook until the garlic is fragrant then stir in the tomato paste. Toast until rusty in color then deglaze the pan with white wine, scraping the bottom for any brown bits.
Reduce the wine by 2/3 then stir in the basil. Add the sausage back to the pan, Move to the cooler side of the grill to stay warm.
For the broccoli rabe: Bring a large pot of salted water to a boil. Drop in the broccoli rabe and blanch for 1-2 minutes, until just beginning to soften. Remove to a mixing bowl and drizzle with olive oil. Season with salt and pepper then place on the hot side of the grill to finish cooking.
In the meantime, place a pan over medium heat. Add a few Tablespoons of olive oil along with the garlic and chili flakes. Cook for 2-3 minutes, until very fragrant.
When all of the broccoli rabe is charred and cooked though, add it to the pan with the chilies and garlic and toss to combine. Stir in the red wine vinegar and toss.
To serve: Add an Italian sausage to a toasted roll. Top with the peppers and their juices and serve alongside the broccoli rabe.

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