Sausage & Peppers
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| Ingredients |
Directions |
2 large onions, halved and sliced
3 red bell peppers, cored, seeded and sliced
Salt to taste
Black pepper to taste
2 pounds uncooked sweet or hot Italian sausages
Sausage buns
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Combine sliced onions and peppers in a microwavable bowl and season with salt and pepper. Cover with plastic wrap and microwave for about 4 to 5 minutes, tossing once halfway through. This will give vegetables the needed head start, so they’re not overly crunchy [see Kitchen Notes]. Transfer vegetables to disposable roasting pan and arrange sausages in a single layer on top. Seal pan tightly with aluminum foil.
Spread coals in a single layer and place roasting pan in the middle of the grill. Cover grill and cook for 15 minutes. Move pan to one side of the grill and carefully remove foil. Transfer sausages to grill, grilling directly over coals with the grill uncovered, for 5 to 7 minutes, turning frequently to brown on all sides. Watch for flare-ups, moving sausages as they occur. These should be minimal, since much of the sausages’ fat has already been rendered into the roasting pan. Transfer sausages to serving platter and tent loosely with the foil you removed from the roasting pan, unless it has blown into the neighbors’ yard.
Cover grill and continue cooking onions and peppers, stirring occasionally, until the liquid evaporates and the onions begin to brown, about 5 to 10 minutes. Transfer to serving bowl. Sausages can be served with buns and the onion and pepper mixture passed around as a topping. We preferred to make a bed of the vegetables and serve the
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Notes
Special equipment: 13 x 9-inch disposable aluminum roasting pan, deep enough to hold sliced onions and peppers with sausages arranged in a single layer on the top.
To nuke or not to nuke. Microwaving the peppers and onions gave them a headstart, making them quite limp by the time they were finished grilling. If you’d like crunchier vegetables, either greatly reduce the microwaving time or skip it altogether.
Pick a sausage, any sausage. Well, not any sausage, actually. Only choose uncooked sausages; the precooked ones will dry out too much. Cook’s Illustrated also advises that if you choose chicken sausages, which tend to be leaner, go for ones that contain cheese. The extra fat will keep them from drying out. And if you’re concerned about fat content, don’t grill sausages, at least not in this comparatively slow-cooking method.
Original Recipe
recipes/sausage_peppers.txt · Last modified: 2021/06/19 14:32 (external edit)