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Grilled Hot Italian Sausages

Updated: Monday, June 2 2014, 01:07 PM EDT
Servings: 8

8 each Kroger Hot Italian Sausage
8 each Bolillo Rolls
1 each Yellow Bell Pepper, julienne
1 each Green Bell Pepper, julienne
3 each Long Red Pepper, cut in half
1 each Sweet Onion, julinenne
1 head Radicchio, shred
3 ribs Fennel, fresh, sliced
2 ounces Extra Virgin Olive Oil
1 teaspoon Garlic, minced

Grill sausages over medium heat until they’re cooked through. After the sausages are finished grilling, sauté the vegetables in olive oil with garlic. Remove vegetables from the pan and place on paper towels to remove excess oil. Place sausage in buns and top with vegetables and your favorite condiments.Grilled Hot Italian Sausages

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Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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