Hi, I am Chef Phil Anderson from Harris Teeter and what a gorgeous day it is to be on a porch, grilling sausage and peppers and that's what we're doing today--sausage and peppers.

What I did in the back kitchen for our prep was, I took a red pepper, yellow pepper, green pepper, onion and I cut them up into relatively big sizes and then I took oregano, red wine and vinegar and olive oil, mixed it up. Little salt and pepper and mixed them up and have them marinade a little bit. I also skewered some sausages here. They’re all Italian. We've got hot Italian, sweet Italian, and Sicilian. We have a pepper and we have cheddar.

So, I skewer them to make it a little easier for me to turn and because we're gonna be turning a lot with these veggies. Now, I’m gonna put these veggies on direct source of heat. The direct source of heat is where I’ve got these knobs turn pretty high. Indirect would be over here where I don’t have any of the knobs turned on at all.

So, I’m putting the cut vegetables down first. Flare ups are from the oil that we put on the marinade and they’ll die out pretty soon, all right. Then, I’m gonna take the sausage and I’m gonna put the sausage down. We’ll wait about three or four or five minutes to see how they cook out but we wanna get a nice char to them. Okay, we have a nice char to our vegetables, we’ll move those over to the indirect heat. I’m gonna take this and move it to the indirect and we’re gonna shut the door. We started with the direct heat. We got a nice char and nice flavor built up and now, we're moving it over to the indirect heat.

Now, we’re gonna close the hood and now, all of that hot air is gonna help cook this without damaging it really. So, we're gonna leave this for about four or five or six minutes and we’ll come back to perfectly cook sausage and peppers.

There we go, look at that. That’s beautiful. I’m gonna take of a little pieces of onion--ah, these smells fantastic. You think the sausage kind of enhanced the peppers. Okay, now, ain’t that beautiful? Okay, here we go sausage and peppers and you’re gonna taste a lot of fennel and nice Italian sausage ingredients and they’re wonderful. The basils, the oreganos, the thymes, awesome.

We’ve paired the dish with a sterling vineyards Merlot from the Napa Valley. It’s wonderfully mild fruity flavor of the wines’ balance the nice spiciness of the meat. Very nice pairing. Enjoy!