Grilled Sausages with Bell Pepper Cream

First prepare the bell pepper cream that will accompany your tasty grilled sausages.

Make a fine chop with the onion and the basil, then pour it into a pan with a little extra virgin olive oil and sauté until the onion has softened and reached the typical transparent color.

Wash and clean both the tomatoes and the bell peppers, then cut them into pieces and add them to the pan; salt, pepper, pour half a glass of water and cook covered over low heat for 20 minutes.

After the necessary time, pour the mixture of bell peppers and tomatoes into a vegetable mill and make two passes (in order to eliminate all the skins) and collect the pulp in a bowl.

Then transfer the puree of tomatoes and bell peppers into a mixer glass, add the cream and blend at maximum speed with the minipimer until you get a velvety and lump-free cream.

Now you can put the sausages on the already hot grill and cook them 3-4 minutes per side.

For a really impeccable cooking, get a kitchen thermometer and measure the internal temperature of the meat: when it reaches 70°, it's ready! If you don't have it, don't worry: you can also check the cooking by touch and sight.

Put on latex gloves and touch the sausages in the middle: if they are crispy on the outside but soft inside, they are cooked. Otherwise, take a sausage from the grill and cut it: if it is well browned outside and slightly pink inside, it's ready!