Fun and Easy Party App



I really like it when I can showcase local ingredients and support local small businesses in my cooking.  Southwestern Ontario has a lot to offer when it comes to local ingredients.  A few blocks from my house is Robbie’s Gourmet Sausage Co. in Walkerville, a national award winning sausage company which makes creative and innovative sausages with the highest quality ingredients.

The appetizer I created is a modern take on the Italian classic “Sausage and Peppers”.  First you need some Robbie’s Sausage.  Try to find something Italian-esque!  The reason I like using Robbie’s sausage is because they are very lean and they hold together well and don’t have a lot of grease that oozes out, which is key making this appetizer not be a mess to eat!

I grilled the sausages…fyi  I found out I can fit 25 sausages on my grill!

Let them cool…And then cut them on the bias, which means on an angle to create an elongated, oval-shaped piece.

I also make up a batch of my mustard vinaigrette, which you can grab the recipe from this post.

And I lightly pan fry some thinly sliced shallots in a bit of oil.  Once they have lightly browned I remove the shallots and add some thinly sliced calabrese to the pan. I let the calabrese cook for a few minutes before removing.

Next I cut a red bell pepper into triangle shaped pieces, just larger than my sliced sausage.

I top the triangles with a piece of sausage and pop them in the oven to warm through.

I top each with a few drops of the vinaigrette, and a tiny bit of the shallots and calabrese and serve!

Why I love this recipe:  It’s such a fun take on sausage and peppers and creates a really cute party appetizer – easy to eat and very tasty!  And as I said at the beginning of this post I love it when I can support local businesses!  Be sure to check out Robbie’s Gourmet Sausage Co.!

Bite Size Sausage and Peppers
  1. 4 links of Robbie's Gourmet Sausage - any sort of Italian variety
  2. 2 large red bell peppers
  3. 1 shallot, thinly sliced
  4. 2 slices of calabrese, cut into thin strips 1 inch long
  5. 1 recipe for mustard vinaigrette, see link above
  1. Grill sausages turning occasionally until cooked through. Remove from grill and let cool.
  2. Meanwhile preheat oven to 350 F. Take bell peppers and cut into triangular pieces large enough to hold a slice of sausage.
  3. Heat up a frying pan over medium and lightly pan fry the shallot and calabrese, stirring occasionally until shallot begins to brown. Remove from heat.
  4. Slice the sausages on the bias making long oval pieces. Place a slice of sausage on a red pepper triangle, add a few drops of vinaigrette and a pinch of the fried shallots and calabrese. Repeat with the rest of the sausage. Place the sausage pepper bites in the oven for 5 minutes. Remove from the oven and serve.
Cooking with Rosemary