A Zesty Alternative for Your Grill: Chorizo and Mild Italian Sausage
Channel: Rafael Velazquez
Date: 27/09/2013

In this video, I show how I prepare my signature grilled chorizo and mild Italian sausage dish on the härth patio grill. As a first step, I blanch the sausages by boiling them for at least two minutes, which strengthens the casings and makes them less likely to break on the grill.

The oak charcoal has been piled up to create areas of low, medium and high heat. The blanched sausages go in the middle, where they will cook on medium heat for eight to 10 minutes.

Once they start to cook, I turn my attention to slicing onions and green peppers.  By the way, I recommend keeping the skin on the onions when grilling, which helps hold the rings together. The onions and green peppers are cooked at high heat and brushed with extra virgin olive oil, which caramelizes the skin. I season them along the way with a bit of sea salt.

At the end of 10 minutes, I'll arrange the sausage, onions and peppers in a cast skillet, and the meal will be ready to serve. Buen provecho! (That's Spanish for bon appétit!)