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Hi, I'm frank. What a beautiful day! We're outside in my outdoor kitchen. Today we're
gonna do grilled sausage and vegetables, one of my favorite things. We're also gonna cook
sausage perfectly. We're gonna learn how to do sausage perfect every time on the grill.
Let's get to it. You can grill just about any vegetable. Today, we're gonna do eggplant,
zucchini, yellow squash, asparagus, and roasted peppers. Let's talk about the peppers a little
bit. Look at these beautiful peppers. You probably had roasted peppers in a restaurant.
Let's do this today. I'm gonna show you how easy this is. Before you get going, make sure
your grill is really hot. Turn it up all the way, with the lid closed. Okay! We're just
gonna put the peppers on the grill. Shut the lid. This is gonna take about 20 minutes.
We're gonna rotate the peppers 3 times. 7 minutes per side. Okay, let's see what we
have. Oh! Mmm, they smell good. You can see how they're charred. They're starting to shrivel.
The skin is shriveling. It's blistering. That's all good. It's steaming from the inside. Now,
they're softened. They're charred. We're gonna put these in a paper sack. Plain old paper
sack. Trust me, you can do this. In the sack, they're gonna continue to cook and steam.
We're just gonna fold it over… and put em aside. Okay, let's talk about eggplant. I
love eggplant, and I've always wondered why more people don't use it. This is a globe
eggplant. It's a small one. Try to find the smallest one you can get with firm skin. This
is very firm. You can also use Japanese eggplant. We're gonna cut it in half-inch slices. And,
we're going to brush them with olive oil. I'm gonna salt them… gonna turn them over,
and we're gonna do the other side. We have yellow squash, zucchini, and asparagus. These
have been pre-cut, half-inch slices, brushed with olive oil, and we're gonna put everything
on the grill and salt after they're on the grill. We're gonna salt the rest of the vegetables.
We're gonna put some pepper on later. We find pepper tends to burn, so we're gonna put that
on after they're cooked. We're gonna close the lid. It's gonna take about 5 minutes.
Let's take a look. Oh boy! See the nice grill marks? Perfect! Just the way you want it.
Asparagus'll come off first. Mmm, these smell good. Okay, here we go. Oh, these smell good,
they look good. Roasted peppers. Mmm! Look. See how the skin is shriveled? It's steamed
from the inside. It's charred from the outside. Now be careful, and use your fingers delicately,
and we're gonna take off that outer skin. It'll just peel off very easily. Now the skin
is off, we're gonna open it up at the seam. There's a seam on the pepper. See right there?
There's a seam. And, we're gonna take out the stem… and we're going to take the seeds
out. We're gonna run a little water. You never wanna put the water on the pepper, but your
hands are gonna get sticky. We don't want those juices to come off. See how nice? I'm
gonna put them on the paper towel. Okay, the peppers have all been peeled, and now what
we want to do is put a layer of paper towels on the top. Make sure to pat them dry. We
want the moisture off the top, so that the olive oil will stick. Now what we're gonna
do-- we've salted everything else, but we're gonna salt the peppers. We're gonna put pepper
on everything. The rest of the vegetables have olive oil on them. We're gonna drizzle
olive oil on the peppers, and we're gonna put balsamic vinegar on everything. Let's
talk about grilling sausage. We've all had problems on the grill, sausage exploding,
piercing the sausage, all the juices run out-- The best way to cook sausage on the grill
is to pre-cook it. Put the sausage in boiling hot water, off the heat, for 7 minutes, covered.
You can do this before-- you can do it the day before, if you need to. Here's a quick
link on how to do it. We've pre-cooked a variety of sausages here: Italian, Pork Italian, Hot
Italian, Chorizo. They've been brushed with olive oil. I'm gonna put those on the grill…
and we're gonna close the lid. Let's give them about 5 minutes. We can enjoy the sausage
and vegetables by themselves, but let's also talk about making a sausage sandwich. Nice
roll. We're gonna cut the roll, about 3 quarters of the way down. Open it up, and one of my
pet peeves is too much bread, so let's use 2 or 3 fingers and hollow this out. Now we're
gonna brush this with olive oil. Mmm! Okay, it's about 5 minutes. Let's see what we have
here. See, we've got a nice-- nice grill marks. We're gonna turn these. We haven't lost any
of the juices. 'Member people told you to poke the sausages and pierce em? Don't you
dare ever do that. You lose all the juices. Okay, we're gonna put the buns on the grill
for the last 5 minutes of cooking. Okay, here we go! Mmm! We're ready to go. We have a complete
meal here. The vegetables are great at room temperature, so we have lots of options. We
can also make a sausage sandwich. Put some of these nice, nice, nice peppers on top.
Ooh! Does it get any better than this? Let's see how we did. Mmm mmm mmm! [laughs] It's
so good! Buon appetito!