Grilled Italian Sausage Recipe
With caramelized onions & roasted red peppers in bordelaise reduction
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Ingredients
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Main Ingredients
Bordelaise Reduction
Method
Preparing the Ingredients
- 1
Slice the Onions and Peppers
Thinly slice the yellow onion and the red bell peppers. Set aside.
- 2
Prepare the Shallot
Finely chop the shallot for the bordelaise reduction.
Cooking the Sausages
- 3
Grill the Sausages
Preheat the grill to medium-high heat. Place the Italian sausage links on the grill and cook for about 12-15 minutes, turning occasionally until they are browned and cooked through.
Caramelizing Onions and Peppers
- 4
Sauté the Onions
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onions and a pinch of salt, sautéing for about 10-15 minutes until they are soft and golden brown.
- 5
Making the Bordelaise Reduction
- 6
Prepare the Reduction
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes.
- 7
Add the Wine and Stock
Pour in the red wine and beef stock. Add the fresh thyme, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until it reduces by half and thickens slightly.
- 8
Finish the Reduction
Remove from heat and whisk in the remaining tablespoon of butter until melted and the sauce is glossy.
Serving
- 9
Plate the Dish
On a serving plate, place the grilled Italian sausages. Top with the caramelized onions and roasted red peppers. Drizzle the bordelaise reduction over the top and serve immediately.