Grilled Sausages with Bell Peppers and Onions (Cook's Country)

By zircon50

To get properly cooked sausages with bell peppers and onions, we discovered that we needed to stagger the cooking process. We cooked the sausages gently on the cooler side of the grill until they were nearly done and then moved them to the hotter side to develop nice grill marks and a slight char. For the vegetables, we relied on the microwave to jump-start their cooking. We then transferred them to a disposable aluminum pan set on the hotter side of the grill, which acted as our makeshift ballpark flat-top grill. We seasoned the vegetables with vinegar, salt, and pepper, and they reached perfect tenderness just as the sausages finished cooking. Just before serving, we transferred the sausages to the disposable pan, covered it with aluminum foil, and let everything rest for a few minutes before serving.

Ingredients

• 3 red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips
• 2 onions, halved and sliced 1/4 inch thick
• 3 tablespoons distilled white vinegar
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 (13 by 9-inch) disposable aluminum pan
• 2 pounds sweet Italian sausage
• 12 (6-inch) sub rolls

Preparation

Step 1

1. Toss bell peppers, onions, vinegar, sugar, oil, salt, and pepper together in bowl. Microwave, covered, until vegetables are just tender, about 6 minutes. Pour vegetable mixture and any accumulated juices into disposable pan.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using three-burner grill, primary burner and second burner] as needed to maintain grill temperature between 375 and 400 degrees.)

3. Clean and oil cooking grate. Place disposable pan on hotter side of grill (over primary burner if using gas). Cover and cook for 20 minutes.

4. Place sausages on cooler side of grill and stir vegetable mixture; cover and cook for 8 minutes. Flip sausages and stir vegetable mixture again; cover and cook until sausages register 150 degrees and vegetables are softened and beginning to brown, about 8 minutes.

5. Transfer sausages to disposable pan with vegetables; slide disposable pan to cooler side of grill, then transfer sausages from disposable pan to hotter side of grill. Cook sausages, uncovered, turning often, until well browned and registering 160 degrees, 2 to 3 minutes (there may be flare-ups).

6. Return sausages to disposable pan with vegetables. Remove disposable pan from grill, tent with aluminum foil, and let rest for 5 minutes. Divide sausages and vegetables among rolls, if using. Serve.