Grilled Sausages, Peppers and Onions
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4sweet or hot Italian pork sausages (about 1 pound)
- 1pound bell peppers (any color), seeds and stem removed, cut crosswise into ½-inch-thick rings
- 2large yellow or red onions, peeled and cut crosswise into ½-inch-thick rings (about 1½ pounds total)
- Olive oil
- Kosher salt and black pepper
- 4hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
- ¼cup red wine, Sherry or apple cider vinegar
- Pinch of dried oregano (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
611 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 25 grams protein; 1157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Step 2
Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Step 3
Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- Step 4
To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ruth
This is a satisfying dinner minus the roll and adding a scoop of mashed potatoes. I throw a few capers in the pepper and onion mix.
Sprout-high
Here’s a similar stovetop recipe: —Blanch 1 lb Italian sausage in boiling water until cooked through, ~10 min. Cut into chunks —Put 1 Tbs evoo in cast iron pan, heat till oil shimmers. Add sausage and brown. Remove to a bowl —Slice 1-2 onions and 2-3 sweet peppers into strips. Sauté with 1 Tbs evoo; add 1-2 minced garlic cloves, sprinkle with salt, then add the saved sausage. Sprinkle with ~ 2 Tbs red wine vinegar; heat through —Serve with bread to sop up the juice —So easy and tasty!
Andrew
Somebody woke up on the wrong side of bed.
buffamazon
Pork is actually safe at 145.
Randy
I don't eat pork, so I'll be making these with Beyond Meat's hot Italian sausages, which are pretty much indistinguishable from the real thing, sans the occasional chunk of bone or gristle.
DKM
I shudder to think what you feel you must do with mashed potatoes, corn on the cob, or green beans. Recipes are but instructions, and sometimes the best instructions are simply 'Cook until done. Eat. Relax.'
RTHOMPS
This was tasty, but the sausage smash burgers on NYT are a similar flavor profile, very easy, and even tastier.
Notes From Me
I like the idea of doing this as a non bun dinner--was still a nice time on the grill!
alissa
No need to go to the trouble of firing up a grill for this. It’s a sheet pan meal. Toast some Hot Dog buns and you’re good to go.
Laura
Loved this. I used chicken sausages and served on hot dog buns. A great and easy grilled meal with no pans to wash!
Cervantes
Used the silicone mat on the grill which keeps veggies from falling through but allows grill marks. Turkey sausages alongside, everything cooks at the same time and is done in 12 minutes with little to clean up. Two peppers, one onion, two sausages made a nice weeknight dinner for two.
breebakes
A new go-to weeknight dinner. We tried it once with a bun (delicious) and the second time we substituted the bun for rice, and loved it!
Eric S
Sheet pan everything. I use turkey sausages to keep fat in oven down, and boil sausages first
Sprout-high
Here’s a similar stovetop recipe: —Blanch 1 lb Italian sausage in boiling water until cooked through, ~10 min. Cut into chunks —Put 1 Tbs evoo in cast iron pan, heat till oil shimmers. Add sausage and brown. Remove to a bowl —Slice 1-2 onions and 2-3 sweet peppers into strips. Sauté with 1 Tbs evoo; add 1-2 minced garlic cloves, sprinkle with salt, then add the saved sausage. Sprinkle with ~ 2 Tbs red wine vinegar; heat through —Serve with bread to sop up the juice —So easy and tasty!
Patrick
You can get a grill basket to use for the peppers and onions so they don't fall thru the grate. Like a wok over the grill! Watch, tho, as some of these grill baskets have an upper heat limit that is too low for a charcoal grill.
Mary J
Sounds amazing! I love traditional Italian sausage and peppers but I unfortunately don’t have a grill. Any suggestions for a stovetop or oven version? Thank you in advance!
geoff
No grill needed. Poach the sausages with a little water in a saute pan until almost cooked and drain any remaining water out of the pan. Put the pan back on the range and add a few drops of oil and raise the heat and brown the sausages on all sides. Saute the peppers an onions medium high in an iron skillet....all done. I prefer to add mushrooms and garlic to the peppers too.
Marc gordon
What temperature are you shooting for with the sausage?
Golem18
165 degrees
buffamazon
Pork is actually safe at 145.
ruth
This is a satisfying dinner minus the roll and adding a scoop of mashed potatoes. I throw a few capers in the pepper and onion mix.
BillB
The recipe sounds good , the picture on the other hand is awful . It makes it look like a bunch of red and green worms.
Andrew
Somebody woke up on the wrong side of bed.
Randy
I don't eat pork, so I'll be making these with Beyond Meat's hot Italian sausages, which are pretty much indistinguishable from the real thing, sans the occasional chunk of bone or gristle.
PatC
This is the epitome of a “no recipe recipe”. Check the pantry for sauces, condiments and spices to jazz it up. At least add a dash of Worcestershire or soy sauce. Maybe a dollop of Sweet Baby Ray’s, etc.
DKM
I shudder to think what you feel you must do with mashed potatoes, corn on the cob, or green beans. Recipes are but instructions, and sometimes the best instructions are simply 'Cook until done. Eat. Relax.'
Private notes are only visible to you.
Advertisement
