|red wine vinegar||1/3 cup|
|canola oil||1/3 cup|
|dried oregano, preferably Mexican||1 teaspoon|
|garlic powder||1 teaspoon|
|Pinch of crushed red pepper|
|Freshly ground black pepper|
|medium carrots, thinly sliced||2|
|seedless cucumber, cut into 1/2-inch chunks||1 large|
|hot or sweet Italian sausages||1 pound|
|head of iceberg lettuce, chopped (8 cups)||1 small|
|peperoncini—stemmed, seeded and sliced (1 cup)||16|
Bacon-wrapped sausages are a perfect dish for brunch or breakfast, served with scrambled eggs, toast, and a fruit salad. They
- Preheat a grill pan. In a very large bowl, whisk the vinegar, oil, oregano, sugar, garlic powder, red pepper and a pinch each of salt and black pepper. Stir in the carrots and cucumber and let stand for at least 30 minutes.
- Meanwhile, grill the sausages over moderately low heat for about 30 minutes, until charred and cooked through. Transfer to a cutting board and cut into 1-inch chunks.
- Toss the sausage with the marinated vegetables, lettuce and peperoncini. Season with salt and black pepper and serve.