Chef notes
This recipe reminds me of my childhood summers. It’s a huge dose of New York Italian nostalgia. I love to grill, and I love keeping our family traditions alive, and making this dish, I get to do both.
Technique tip: Griddle, don’t grill. A griddle has a better surface area and yields a better sear and more flavor. If you’re going to grill, grill over charcoal rather than a gas grill. Keep it old school like they do at all the Italian feasts. To avoid having the sausages stick to the griddle or grill, you can rub them with olive oil prior to cooking.
Special equipment: Cast-iron griddle pan.