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Grilled Venison Sausage with Stewed Peppers and Onions

Serves 4
Brian Streeter
Pairs well with:
Rubaiyat, North Coast

One of Chef Brian Streeter's favorite sausages, mixed with fresh peppers and onions to match with Cakebread Cellars North Coast Rubaiyat.


2 T. olive oil
2 red bell peppers, julienne
2 yellow bell peppers, julienne
2 onions, julienne
1 c. stewed tomatoes
2 T. garlic, diced
2 T. red wine vinegar
1 thyme, sprig
8 venison sausages, or your favorite sausage*
salt and pepper


Fire up the grill.

In a large sauté pan over medium heat, add the olive oil. Once the olive oil is hot, add the peppers and onions. Cover the pan with a lid and cook for ten minutes, while stirring occasionally. Remove the lid and add the tomatoes, garlic and vinegar. Turn the heat down to low, let the pepper mixture cook for another twenty to thirty minutes and season with salt and pepper.

Grill the sausages until done. Turn to brown on all sides. Serve whole or sliced with a bed of peppers over polenta or mashed potatoes.

*Venison sausages can be ordered from Broken Arrow Ranch 830-367-5871 or you may substitute your favorite sausage for the Venison.

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