Sausages grilled over vine cuttings with confit peppers, with Syrah Terre Sauvage

Ingredients

• 800 g country sausage in a single coil (or 8 Toulouse sausages)
• 2 red peppers
• 1 yellow pepper
• 2 red onions
• 3 garlic cloves
• 4 sprigs of thyme
• 1 teaspoon fennel seeds
• 5 cl olive oil
• 1 tablespoon red wine vinegar
• 1 bundle of vine cuttings (or a charcoal barbecue)
• Salt and freshly ground pepper

Method

1. 1

   Deseed the peppers and cut them into 1 cm strips. Slice the onions and crush the garlic.

2. 2

   Heat the olive oil in a sauté pan over a medium heat. Add the onions, peppers, garlic, thyme leaves and lightly crushed fennel seeds. Season with salt and pepper.

3. 3

   Leave to cook down for 30 to 35 minutes over a low heat, covered for the first 20 minutes, stirring from time to time. Deglaze at the end with the vinegar and let it evaporate for 1 minute.

4. 4

   Meanwhile, light the vine-cutting fire or the barbecue and wait for the flames to die down: the sausage should grill over glowing embers, never over the flame.

5. 5

   Roll the sausage into a spiral and hold it in place with two crossed skewers, or line the sausages up on the grill. Do not prick them, or they will lose their juices.

6. 6

   Set the grill 10 cm above the embers and cook for 8 to 10 minutes per side, until the sausage is nicely browned and cooked through (the juices should run clear).

7. 7

   Leave to rest for 3 minutes, cut into pieces and serve with the confit peppers and country bread.