Make Michael Symon’s sausage and peppers with broccoli rabe

Symon's dish is easy to make and perfect for your summer backyard barbecue.
4:51 | 07/22/21

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Transcript for Make Michael Symon’s sausage and peppers with broccoli rabe
It smells good in here because we're grilling up a summertime classic with one of our favorite chef, the co-host of "Barbecue brawl" joining us from his own backyard, Michael Symon. Always good to have you with us. Good to see you. How are you doing? Everyone good? We're doing well. Loving your summertime backdrop there. You'll do a traditional summertime dish, sausage and peppers and you're not going to put the sausage directly on the grill. Well, we're doing a side of peppers. We start it on the grill but then we move it to indirect heat and starts on direct heat on the grill. Once it starts grilling I move it to the indirect heat. Shut the lid down and then as the peppers and the sausage gets to cook you C add peppers. But the first thing you need for sausage and peppers is the peppers so I have a pan over high heat right here and to that I'm going to add a little bit of olive oil. I'll add my chopped garlic, iced garlic, you can hear the sizzle, pinch of salt. Want it spicy. They can have it spicy. But, yeah, spicy. Oh, stra, come on. Suck it up. I'm not that spicy. Peppers. A little bit more salt. Chili flakes. Some white wine and then this goes back right on the grill and start to let it cook. If you want it thicker, guys, you could put in tomato paste and that makes it a little me like full and thick. Here I have some sliced garlic. Michael -- I have broccolirabe. You are using your grill like an oven so what kind of tips do you have for people who want to do that? So, stra, really the key is is as soon as you closehe door on your grill, it turns into the oven. I'm using my smoker today but the exact same thing, the coals are underneath and have them hot on one side and nothing over here. When I want to turn my grill into an oven, I shut the lid then you watch the temperare gauge like this say 450 so we have a 450-degree oven. If you have a gas grill you can turn the gas down to cook it at any temperature you want. If I wanted to bake a cake in here, I could. How about the broccoli Rabe? We have the sliced garlic, I have the broccoli Rabe which I blanched first. You could put in Chile flakes if you like. I lik to finish with a splash of red wine vinegar for acidity. You could cook them in about a minute or two so I have some finished sausages here. What I do is when the peppers get done, I add the sausage to the peppers andhen I take a little bit of fresh basil. And we just tear it up in there. And so now you have the basil, the peppers, you could make it spicy or as nonspicy as you take your broccoli Rabe and the broccoli Rabe could go on the sandwich or on the side remember, it's nicend garlicky, though. Delicious. Italian roll. While you're finishing up there, I got to ask you about a minor celebrity in your life. Your dog Norman is -- we've seen him on Instagram working out with you. So he likes to work out with you but he's not out there cooking with you. What's up? What a cutie? He was a little frisky today so he got his bully stick and hanging out on his bed inside. He lives the life. It's like he has a good life. You know, when I'm doing barbecue and dinners in the backyard he's hanging out with me. Stra knows this with his dog, he's in time-out. Yes. How do you get him to stay on the treadmill? He does. I got -- he loves running on the treadmill, man. Unlike me, he's very fit. What a cutie. Look at him there. Yes, he is. I got to say, you know what, I'll be over next weekend for one of these things, I want to come to one of these barbecues in the backyard. I'm looking forward to it. Stra, you are always invited and, you know, as you know, I like to cook you dinner because after I take all your money golfing, I feel feeding you is the right thing to do. The rivalry just kicked up. - Looks delicious. We'll dive in here, Michael. Thank you so much. You can see more of Michael on season two of "Barbecue brawl" Mondays on food network. Get the recipe on our website, goodmorningamerica.com and we'll head back over to ginger.

This transcript has been automatically generated and may not be 100% accurate.

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