Classic Sausage And Pepper Grill Food

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

GRILLED SAUSAGE AND PEPPERS

Steps:

• Cut the sides off of the bell peppers and remove the stem and seeds. Cut the bell peppers into 1-inch wide strips.
• Quarter the onion by cutting through the root end, then cutting each quarter in half, lengthwise. Trim the root end from the onion wedges and break apart the pieces.
• In a large bowl, combine the peppers, onions, olive oil, salt and pepper. Mix well to combine.
• For the grill: Heat a grill over medium heat (about 375˚). Oil the grill grates well. Place the sausages on one side of the grill and a grill basket on the other. Add the onions and peppers to the grill basket in a single layer. Cover and cook until the sausages have grill marks on one side and the peppers and onions are slightly charred, 5 to 7 minutes. Turn the sausages and give the onions and peppers a stir. Cover and cook until the sausages internal temperature reaches 160˚ and the peppers and onions are charred in spots and softened, 5 to 7 minutes more.
• For the stovetop: Heat a large cast-iron skillet over medium heat. Place the sausages in a single layer, evenly spaced. Cover and cook until golden brown on one side, 5 to 7 minutes. Flip the sausages, cover and cook until the sausages internal temperature reaches 160˚, 5 to 7 minutes more. Remove from the heat and transfer to a plate. Return the skillet to medium-high heat and add the peppers and onions. Cook, stirring occasionally, until charred in spots and softened, 8 to 10 minutes.
• Serve immediately with toasted rolls, if desired.

GRILLED SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
• Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
• Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
• Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
• Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
• Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

GRILLED SAUSAGES, ONIONS AND PEPPERS

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
• Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
• Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
• Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

GRILLED SAUSAGE AND PEPPER FOIL PACKETS

Steps:

• 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
• 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
• 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
• 4. Divide among 4 plates and serve with crusty bread or garlic bread.

CLASSIC SAUSAGE-AND-PEPPER GRILL

Steps:

• Prepare grill. Coat the grill rack with cooking spray.
• Cut an 18 x 12-inch sheet of heavy-duty foil. Place potatoes and garlic in center of foil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Fold foil over vegetables, tightly sealing edges. Add foil pouch to grill rack. Grill 30 minutes, turning foil pouch occasionally.
• Lightly coat onion and bell peppers with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place onion on grill rack; grill 15 minutes. Turn onion over; add bell peppers and sausage. Grill an additional 15 minutes or until vegetables are tender and sausage is done; turn occasionally. Remove from grill.
• Slice bell peppers into strips; coarsely chop onion. Combine bell peppers, onion, and potatoes in a large bowl. Squeeze garlic cloves into a small bowl to extract garlic pulp, and discard skins. Add parsley and oregano, tossing well. Slice grilled sausage links into 1/2-inch-thick slices, and serve with bell pepper mixture.