1 1/2 pounds spicy Italian sausage, cut into 2-inch pieces
3 ounces pancetta, thickly sliced
Several fresh bay leaves
2 large red onions, peeled and quartered
2 medium red bell peppers, washed, core removed and cut into 1-inch strips, or 1 pound sweet baby bell peppers left whole
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
Place the sausage in a large skillet with about 1/2 inch of water and bring to boil. Cook over medium heat for three to four minutes, turning the sausage a few times. Drain sausage and dry on paper towels. Cut the pancetta into 2-inch pieces. Thread the sausage, pancetta, bay leaves, onion and peppers onto metal skewers alternately.
Combine the oil and vinegar in a small bowl and brush the meat and vegetables with this mixture. Season generously with salt and pepper.
Preheat the grill until it is nice and hot. Add the skewers and grill for three to four minutes on each side, until the sausage and vegetables are golden brown. Brush the meat and vegetables again with the oil-vinegar mixture and serve hot.
"Tuscans love to grill. Meat, fish, vegetables, bread, alone or in conjunction with each other, are habitually threaded onto skewers, layered with aromatic herbs, basted with extra virgin olive oil and grilled. This simple country dish which, besides sausage, often has the addition of cubed pork loin, bread and bay leaves, can be found in many trattorie of the region. When in Florence, go to I Latino, a bustling trattoria that serves good, honest food at reasonable prices."--Biba Caggiano