Spicy Sausage with Grilled Vegetables, Aged Balsamic Vinegar and Lager
(courtesy of Shea Evans, serves 2 large portions)
1 pound spicy sausage (such as spicy Italian)
2 to 4 baby leeks (or green onions), trimmed, tough outer leaves removed, halved lengthwise and rinsed thoroughly
1 red bell pepper, cut lengthwise into 6 sections and seeded
Olive oil, for brushing
Salt and freshly ground black pepper
High-quality olive oil
Aged balsamic vinegar
Lager (such as Stella Artois)
Prepare the grill to medium-high heat.
Put sausages over direct flame. Brush vegetables with olive oil and season with salt and pepper. Add to grill, turning occasionally until cooked through and slightly charred, 5 to 7 minutes. Continue grilling sausages until cooked through.
Divide vegetables and sausages among plates. Drizzle with high-quality olive oil and aged balsamic vinegar. Serve with lager.
