Espelette pepper is a type of paprika from the Basque region of Spain that is famed for its smoky-sweet flavor. If you don’t use it all—and we bet you will—save it for your next turkey or ham sandwich.
Serves 4 / Takes 20 minutes
½ cup mayonnaise
1 tsp Espelette pepper or other smoked paprika
1 (12-ounce) package of THE NEW FOOD COLLECTIVE Hot Italian sausage
2 pounds fresh shishito peppers
1 tbsp olive oil
flaky sea salt
Heat a gas or charcoal grill. While you are waiting for the coals to get hot, combine the mayonnaise with the smoked paprika. Set aside.
Place sausages on the grill and cook, moving between direct and indirect heat, until golden brown and cooked through, about 8 minutes. Remove from the grill and set aside to cool.
Toss the shishito peppers with the olive oil and grill until softened and blackened in spots, about 5 minutes. Remove from the heat and squeeze the lemon on top and add flaky sea salt to taste.
Slice the sausages and place on a large platter with the peppers. Serve with mayonnaise for dipping.