Colorado Sausage Board Recipe

Prep sausages

Pat sausages dry with paper towels. Lightly brush each sausage with olive oil and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Preheat grill or skillet

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet/griddle over medium-high heat. Oil the grill grates or skillet lightly to prevent sticking.

Grill sausages

Place sausages on the preheated grill or skillet. Cook for 12–15 minutes, turning every 3–4 minutes so they brown evenly and reach an internal temperature of 160°F (71°C) for pork sausage. If sausages begin to char too quickly, move to a cooler spot or reduce heat. Remove from heat and let rest 5 minutes before slicing on a diagonal into 1–2-inch pieces for the board.

Roast or char peppers

While sausages cook, roast the whole bell peppers over a gas burner, under a broiler, or on a hot grill until skins blister and blacken on all sides (8–12 minutes), turning frequently. Place roasted peppers in a bowl and cover with plastic wrap or a lid for 10 minutes to steam (this loosens skins).

Peel and slice peppers

When cool enough to handle, peel off the blistered skins, discard stems and seeds, and slice the peppers into 1/2-inch strips. Thinly slice the red onion and add to the peppers.

Make marinade

In a bowl, whisk together 3 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 2 minced garlic cloves, 1 tsp granulated sugar, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper until the sugar dissolves.

Marinate

Toss the sliced roasted peppers and onion with the marinade. Let sit at room temperature for at least 15–30 minutes (or refrigerate up to 4 hours) to develop flavor. Bring back to room temperature before serving.

Prepare Texas toast

Spread 4 tbsp softened butter evenly over one side of each slice of Texas toast. Grill or toast the bread buttered-side down on the grill or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, bake at 425°F (220°C) for 6–8 minutes, flipping once, until golden.

Assemble board components

Pour deli mustard into a small bowl for the board. Place the rested, sliced sausages on a serving platter or wooden board. Arrange the marinated peppers next to the sausages. Stack or fan the grilled Texas toast slices. Add pickles or cornichons and sprinkle chopped parsley over the peppers and sausages for color.

Serve

Serve the Colorado Sausage Board family-style with small forks or toothpicks. Encourage guests to pair sausage slices with marinated peppers, a smear of deli mustard, and a piece of Texas toast. Leftovers: refrigerate components separately for up to 3 days; reheat sausages gently and bring peppers to room temperature.