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Sauteed Spicy Chorizo with Sherry and roasted red peppers


  • 4 spicy, fresh chorizo sausages
  • 2 roasted orange peppers, sliced 
  • ¼ cup dry Sherry (50 ml)
  • Salt and freshly cracked black pepper to taste 
  • 4 buns 
  1. In a large skillet, heat some olive oil on medium setting.
  2. Cook sausages, turning often, without piercing, until fully cooked and browned evenly, about 7-9 minutes.  Deglaze pan with sherry and let simmer for 1 more minute, until liquid evaporates.
  3. To assemble, serve the sausage in bun and top with roasted peppers.  
Makes 4 sausages.          

Italian sausages with Caponata and provolone


 These grown up dogs are a robust combination of mild Italian sausage topped with my take on a sweet and sour Italian relish.  The provolone cheese is optional but adds a creamy factor.  
  • 4 fresh Italian mild sausages 
  • 4 buns of choice 
  • ½ cup grated provolone cheese (125 ml) optional 
Caponata Ingredients:  
  • 3 tbsp. olive oil (45 ml)
  • 1 large sweet onion (Vidalia or Spanish), finely diced
  • 1 red pepper, finely diced
  • sea salt and freshly cracked black pepper
  • 1/2 tsp. dried oregano (2 ml)
  • 2 large Roma tomatoes, diced
  • 1 tbsp. vin cotto or balsamic vinegar (15 ml)
  • Several leaves fresh basil, chopped
  1. For caponata, heat the olive oil in a large skillet and sauté onion and peppers on medium-high heat. Continue to cook for 8 to 10 minutes until onions are very golden and peppers are soft.
  2. Add the oregano, tomatoes, salt and pepper and vin cotto and cook 5 minutes, or until mixture is thick and juice has evaporated. Add the chopped basil just before removing from heat.  Store in the fridge until ready to use.  
  3. Grill Italian sausages on medium high setting until firm and golden on all sides, but still juicy.  Warm buns , if desired and while sausages are still hot, sprinkle with grated cheese.  Spoon in caponata.  
Makes 4 servings   

Monday, July 11th, 2011