Mary’s Memo #2172


In early June the Pillsbury newsletter at featured a recipe for Grilled Italian Sausage and Bell Pepper Folds. Although Chief and Rays don’t have 6-inch soft pita folds, Pillsbury suggested hoagie buns as a suitable alternative so I used Pepperidge Farm brand. All I can say is it was good but messy, even when I cut the peppers and onion pieces smaller. Since I liked the Italian sausage and pepper combination I’m sharing the recipe without any kind of bread to go with it.


4 links uncooked Chief Smokehouse brand Italian sausage (because it’s fresh and MSG-free)
1 medium green bell pepper cut into 8 pieces
1 medium red bell pepper cut into 8 pieces
1 medium onion, sliced
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
¼ teaspoon kosher salt

Preheat gas or charcoal grill. If using charcoal, bank briquettes on one side. When grill is heated cook sausage by indirect mediumhigh heat, turning meat occasionally. Meantime, in medium bowl combine bell peppers, onion, oil, and seasonings and toss to mix. Place in grill basket and cook over direct heat, shaking occasionally, until vegetables are crisp-cooked and sausage is no longer pink in the center. Recipe makes 4 servings.

Source: Adapted from recipe.


The “barbecue queens,” Karen Adler and Judith Fertig, latest cookbook is Techniques for Grilling Fish, published by Harvard Common Press, and featuring 25 great recipes for grilling fish and seafood. Colored photographs accompany each recipe. Salt and Pepper-Grilled Fillets with Homemade Tartar Sauce is something beginners as well as experienced grillers can do. If you’re a beginner pick a fillet that’s mild flavored and fairly firm in texture. Once you get the hang of grilling fish, try delicate varieties like freshwater bass or cod. Regarding heat and timing, grill fish fillets for 10 minutes per inch of thickness over a hot fire. Use two large fish spatulas to turn fillets once during grilling.


1 cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons grated onion
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 fish fillets, 5 to 6 ounces each
Olive oil
Kosher or sea salt and freshly ground pepper to taste.

Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack. To make tartar sauce, mix all ingredients in a small bowl until well blended. Cover and refrigerate until serving time. Brush or spray the fillets on both sides with olive oil. Place fish, flesh side down, on the grill rack and grill 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot with tartar sauce.

Source: Techniques for Grilling Fish by Karen Adler and Judith Fertig; Harvard Common Press 2010; $12.95.

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