Les’ Spicy Stewed and Grilled Sausages With Peppers

In Foodie Tips & Tidbits by Les Kincaid

Les’ Sausage on the Grill

Spicy Stewed Sausages with Three Peppers



2 pounds sweet Italian sausage, pricked all over with a fork

3 tablespoons extra virgin olive oil, plus more for brushing

2 red bell peppers, cut into 1-inch dice

2 green bell peppers, cut into 1-inch dice

2 yellow bell peppers, cut into 1-inch dice

1 medium red onion, thinly sliced

1 small fennel bulb—trimmed, cored and thinly sliced

4 serrano chiles, seeded and thinly sliced crosswise

1 habanero chile, seeded and thinly sliced


1 cup dry red wine

1 cup freshly grated pecorino cheese (3 ounces)

Crusty bread, for serving



Light your grill.

Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.

Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

Need a wine? Try this: Zinfandel, which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with these stewed sausages.

Yield: 8 servings

Note: Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta.

Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes.  His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books.