September 25, 2012 Bottling Menu

With the continued fair fall weather, we put together a simple and flavorful picnic offering, paired with our 2011 Lemberger.

Italian Sausage, Pepper & Onion Hoagies

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.

Serves 8-10

Italian Potato Salad

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.

Serves 8-10

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