Frances Foley—mother of Gourmet's freelance photography assistant, Stephanie Foley—found that when she grilled an entire coil of Italian sausage, everyone clamored for the well-browned outer ring. Rather than draw straws, Mrs. Foley now grills individual small coils so each person gets their own crispy edge to savor. We've used her method as the basis for these meaty sandwiches, and piled on some of our own quick-cooking toppings.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
Step 2
Toss together fennel, onion, oil, salt, and pepper in a bowl.
Step 3
Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
Step 4
Remove skewers and serve sausages, topped with fennel and onion, on buns.
