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Grilled Sausages with Piquillo Peppers


2 Tbsp Pastene Extra Virgin Olive Oil
2 tsp Pastene Minced Garlic
1 12 oz jar Pastene Piquillo Peppers, drained
1 large yellow onion, peeled and cut into thick wedges
2 lbs sweet or hot Italian sausages
1 14 oz can Pastene Artichoke Bottoms, drained
salt and pepper to taste


  • Preheat grill to medium high. 
  • Add oil and garlic to a medium skillet on the stove on medium heat and cook until fragrant. 
  • Add piquillo peppers and liquid to the pan, stirring occasionally for about 2 to 4 minutes until warmed through. Set aside.
  • On the grill, reduce the heat to medium and place the onion wedges directly on the grill, turning occasionally until they are softened and dark at the edges. For grills with a wide grate, skewer the onions or use a vegetable basket to keep them from falling through.  Remove from grill and set aside.
  • Place the sausages on the grill, turning occasionally until they are cooked through, 8 to 10 minutes.
  • While the sausage is cooking, place artichoke bottoms directly on the grill and season with salt and pepper. Grill for about 4 minutes on each side.  
  • Place the artichokes, onions, and peppers on a platter with the sausages and serve.

Product Used

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