The Four Seasons' Food Truck is on its way down the East Coast, and Four Seasons Hotel New York Executive Chef John Johnson parked right outside ABC News to give us a lesson -- and a taste -- of how sausage and peppers is done the gourmet way.
Grilled Sweet Sausage and Pepper on Green Olive Baguette
Four Seasons Hotel New York
Executive Chef John Johnson
1 green olive baguette or ficelle bread, approximately 8-10 inches long
1 sweet sausage of your choice
¼ cup red and yellow pepper, julienned
¼ cup White Onion, chopped
¼ cup canned San Marzano crushed tomatoes
1 teaspoon tomato paste
1 peeled garlic clove and 1/8 teaspoon garlic, minced
pinch smoked paprika
pinch Espelette pepper
4 tablespoon extra virgin olive oil
pinch of salt
pinch of pepper
Fill a medium pot halfway with cold water and add sausage. Bring to a boil and shut off the flame. Let sausage sit in water until water has cooled to room temperature. Remove sausage from water. Grill sausage and put aside until peppers are cooked.
Heat a large sauté pan over medium heat and add 2 tablespoons extra virgin olive oil. When oil is hot add sliced onions and minced garlic. Cook until tender and then add peppers, tomato paste and smoked paprika. Lower temperature, add a splash of water. Continue to slowly cook down the peppers and onions until soft. Season peppers with salt and pepper. Slice grilled sausages once cool.
Cut baguette length wise (but not all the way thru) and drizzle with olive oil. Rub the inside with peeled garlic clove. Grill bread, butterflied open and face down on the grill.
In a heavy sautée pan, heat up the pepper mixture and add sliced grilled sausage. When entire mixture is warm, place it into grilled baguette. Garnish with sweet hot cherry peppers, and sliced olives.