Grilled Crostone with Luganega Sausage and Smoked Peppers
This savory and aromatic recipe combines the rich flavors of grilled luganega sausage with the smoky sweetness of roasted peppers, all atop a crispy crostone of rustic bread. The tangy sweetness of a mustard and honey sauce adds the perfect finishing touch to this hearty dish. Perfect as a second course, it’s sure to be a crowd-pleaser for family dinners or casual gatherings.
Category: Main Course (Secondi Piatti)
Servings: 4
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 25 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Luganega sausage | 1 link |
| Red bell peppers | 1 |
| Yellow bell peppers | 1 |
| Rustic bread (casereccio) | 4 slices |
| Capers | 5 |
| Garlic clove | 1 |
| Mustard | 2 tablespoons |
| Honey | 2 tablespoons |
| Extra virgin olive oil | 5 tablespoons |
Instructions
-
Roasting the Peppers
Start by grilling the red and yellow bell peppers directly over the coals, ensuring that they become soft yet still maintain a slight crunch. This gives them a lovely smoky flavor while ensuring a satisfying texture. Once roasted, place the peppers in a bowl and cover them with plastic wrap to help them sweat. This process will make it easier to peel off the skins. After a few minutes, peel the peppers, remove the seeds and inner filaments, and cut them into thin strips. -
Preparing the Garlic and Pepper Mixture
Grill the garlic clove (or several cloves if you prefer a more intense flavor) on the grill until it softens and chars slightly. Peel the garlic, then finely chop it. In a mixing bowl, combine the roasted pepper strips, chopped garlic, and capers. Drizzle in 3 tablespoons of extra virgin olive oil and season with salt and pepper to taste. Allow the mixture to rest for about 15 minutes to let the flavors meld. -
Setting Up the Grill for Indirect Cooking
Prepare your kettle grill for indirect cooking. Preheat it to around 160°C (320°F). Soak cherry wood chips in water for at least 30 minutes, then place them in a disposable aluminum tray, covering it with foil. Poke a few holes in the foil and place the tray directly over the hot coals. This will generate smoke for a deliciously smoked flavor. -
Smoking the Luganega Sausage
Place the luganega sausage on the grill, but away from the direct heat source. Close the lid of the kettle and let the sausage smoke for approximately 40 minutes. The sausage will turn a rich, deep ruby red and will be infused with a subtle smoky flavor. -
Making the Mustard and Honey Sauce
While the sausage is smoking, prepare the sauce. In a small bowl, combine the mustard, honey, and the remaining 2 tablespoons of extra virgin olive oil. Whisk everything together until smooth and well-emulsified. Set the sauce aside for later. -
Grilling the Crostone
While the sausage is finishing up on the grill, toast the rustic bread slices (crostone) on the grill until golden brown and crispy. This will serve as the perfect base for your toppings. -
Assembling the Crostone
Once the bread is toasted, top each slice with the pepper and caper mixture. Add a smoked luganega sausage to each crostone, and drizzle with the mustard-honey sauce for that perfect touch of sweet and tangy flavor.
Serving Suggestions
Serve the crostone immediately, with a side of grilled vegetables or a fresh green salad. The contrast of the crispy bread, smoky sausage, and tangy-sweet sauce makes for a satisfying and hearty dish that will impress your guests.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 22 g |
| Saturated Fat | 6 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 450 mg |
This delightful dish brings together the smokiness of roasted peppers and sausages, the crunch of grilled bread, and the rich flavors of a mustard-honey sauce, making it a unique and irresistible choice for your next meal.
