BBQ Verzini with Pepper and Onions

Verzini are fresh sausages typical of Lombardy, a smaller variant of luganega, generally served on the BBQ and can be perfectly paired with peppers and onions. Here’s how to make this tasty preparation:

Ingredients

• 6 verzini (fresh sausages)
• 2 red bell peppers
• 2 yellow bell peppers
• 2 large onions
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Aromatic herbs to taste (for example, rosemary or thyme)

Preparation

1. Start by preparing the barbecue until it reaches a medium-high temperature.
2. Clean the bell peppers by removing the seeds and the white ribs inside. Then cut them into wide strips or pieces, as you prefer.
3. Peel the onions and slice them to get not-too-thin rings.
4. In a large bowl, put the strips of pepper and the onion rings, season with extra virgin olive oil, salt, pepper, and the chosen aromatic herbs. Mix well so that the marinade envelops all the vegetables.
5. Arrange the verzini and marinated vegetables on the barbecue grill. Make sure to turn the verzini frequently to cook them evenly on all sides.
6. Cook the vegetables until they are tender and have obtained a slight charring on the edges, which gives that smoky barbecue taste.
7. Once the verzini are golden and well cooked inside, and the vegetables are tender and slightly caramelized, remove everything from the barbecue.

I recommend serving the hot verzini along with the grilled vegetables, perhaps accompanying the dish with a BBQ sauce or a yogurt-based sauce with fresh herbs to balance the flavors. This dish can be accompanied by a fresh salad or a slice of rustic bread.

Curiosity

The verzin is a typical product found in the village festivals of Lombardy, where it is often served in the most diverse variations, becoming the protagonist of flavor games and cooking methods. Sometimes it is also found smoked, but the BBQ version is certainly one of the most appreciated for its strong flavor and the pleasantness of grilled food.