With the continued fair fall weather, we put together a simple and flavorful picnic offering, paired with our 2011 Lemberger.
12 chicken Italian sausages
2 red onions, halved & sliced
2 packages frozen mixed bell pepper slices
2 T. olive oil
1 t. salt
12 sourdough sandwich rolls
Saute the onions with the olive oil and salt in a large skillet over medium heat until soft, 10-15 minutes. Raise heat to medium-high and add the peppers. Cook another 5-10 minutes until dry without browning. Keep warm.
Grill or pan saute sausages over medium heat until browned and 160F internal temperature.
Split and lightly toast the rolls.
Place sausage in a roll and top with veggies.
4 lb. yellow potato, cut to even < 1" chunks
1 red onion, chopped
1/4 C. Italian parsley, chopped
1/2 C. extra virgin olive oil
1/4 C. Perennial Vintners Verjus
4 oz. Feta cheese
1.5 t. dry oregano
1 t. salt
1/2 t. fresh ground black pepper
Blend the oil, verjus, feta, oregano, salt and pepper until smooth. Refrigerate 1-2 hours. Salt is optional depending on the saltiness of the feta.
Put potatoes in a large pot of well-salted cold water. Bring to a boil, then reduce to a simmer, cover and cook until almost done, 10-15 minutes. Drain immediately.
In a large mixing bowl, gently stir together hot potatoes, onions, parsley and dressing. Let cool, then refrigerate until cold.