Toast with luganega and smoked peppers easy to prepare

Name: Toast with luganega and smoked peppers easy to prepare
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Luganega sausage luganega Carnealfuoco 1 package; Red peppers 1; Yellow peppers 1; Homemade bread 4 slices; Capers 5; Garlic 1 clove; Mustard traditional 2 spoonfuls; Honey 2 tsp; Extra virgin olive oil 5 spoonfuls

it de fr es br

561

Calories per serving

Lactose Free

Energy Kcal 561
Carbohydrates g 45
of which sugars g 10.1
Protein g 19.8
Fats g 33.5
of which saturated fat g 8.77
Fiber g 5.9
Cholesterol mg 47
Sodium mg 1352

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Bright, rustic flavors make easy sausage toast a satisfying choice for anyone who loves bold, simple food. Italian sausage toast starts with a golden, crisp slice that's full of contrasting textures—perfectly crunchy edges with hearty, savory sausage and a layer of soft, smoky peppers on top. The colors pop, thanks to those vibrant peppers, while each bite brings out that familiar, rich sausage taste, lifted by just enough smokiness to tempt anyone back for seconds. Hosting a party? Quick sausage appetizer options like this always draw a crowd, partly because everyone loves good, wholesome food that feels a little bit special. That nice balance comes through with every mouthful; you get salty, spiced sausage against the rich toast for a combo that’s both comforting and just DELICIOUS. Home cooks enjoy how simple recipes like smoked pepper toast or sausage crostini fit right in with everything from family nights to casual get-togethers, looking good on any table with hardly any fuss. Whether you call it sausage bruschetta, crostini, or pepper toast, the big, bold taste tells you it’s made for real food lovers—especially those who want some unique flavor without anything fancy.

Busy families tend to choose recipes like this sausage and pepper crostini because it’s such a reliable winner. Little bursts of spice, some smokiness, that richness from sausage…everyone at the table gets what they want, making it a nice way to keep both kids and adults happy (plus, it looks really good on the plate). Turn it into an everyday lunch by just adding a small salad, or serve small slices as a quick sausage appetizer for larger crowds—this dish works everywhere. Great for brunch, a late-night snack, or those times you need fast but real comfort food. Love a bit of extra kick? Mix in nduja, or even swap in a different type of spicy pepper toast to make it your own—Italian sausage toast is all about options. Because it's easy to match with other things and adapts to whatever your family likes, this quick sausage appetizer delivers on taste and versatility; every time you serve it, there’s a warm response, which is probably why you’ll start seeing it show up often in your family kitchen!

INGREDIENTS: Luganega sausage - luganega Carnealfuoco 1 package; Red peppers 1; Yellow peppers 1; Homemade bread 4 slices; Capers 5; Garlic 1 clove; Mustard 2 spoonfuls - traditional; Honey 2 tsp; Extra virgin olive oil 5 spoonfuls

Preparation

How to prepare Toast with luganega and smoked peppers easy to prepare

First, grill the peppers directly over the coals 1 until the skin is burned 2; they should have a soft yet still crunchy texture. Place in a container, cover with plastic wrap, and let them sweat. This process will make it easier to remove the pepper's skin. Then peel them and remove the seeds and internal filaments 3.

Cut the peppers into strips 4, then roast the garlic cloves as well (5-6), peel them

and then chop 7. In a container, put the sliced peppers, chopped capers, and garlic (8-9), and pour in three of the five tablespoons of extra virgin olive oil, salt, and pepper to taste. Let it rest.

Set up the kettle for indirect cooking. Preheat to 320°F. Soak cherry chips in water for at least 30 minutes, place them in a disposable aluminum tray, cover with aluminum foil, make a few holes, and place directly on the hot coals. Position the sausage on the grill away from the heat source, close the kettle lid, and let it smoke for 40 minutes until the sausages have a deep ruby color 10. Prepare the sauce by mixing the mustard, the remaining oil, and honey, trying to emulsify everything (11-12).