Grilled Sausages, Onions and Peppers
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
- 2large yellow onions, peeled and cut into large coins
- 3 to 4tablespoons extra-virgin olive oil, more to taste
- ¼teaspoon salt, more to taste
- 2pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage
Nutritional analysis per serving (6 servings)
548 calories; 45 grams fat; 14 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 22 grams protein; 856 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.
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Preparation
- Step 1
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.)
- Step 2
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
- Step 3
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.
- Step 4
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
- Step 5
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
Private Notes
Comments
don't have an outside grill? cut up the peppers and onions into a roasting pan with some olive oil, salt, pepper and a clove of smashed garlic, when cooked remove and reserve, in the same pan add the sausage and cook till done, discard excess oil, return the peppers and onions and bake until all ingredients are hot.
If you don't have access to a grill or don't feel like firing it up, the peppers and onions can be made in a cast iron skillet with a dose of olive oil and the Italian sausages can be placed under the oven broiler. Almost as yummy - had it twice in the past 2 weeks.
If your grill is snowed in this can also be made in a baking dish in very hot oven, 450 degrees - turn after 30 minutes, then roast an additional 10 - 15 min. I add potatoes cut in wedges and toss everything in a tablespoon or two of extra virgin olive oil prior to roasting. Delicious!
I add chorizo and mergueze lamb sausage when grilling peppers and onions. I used shisitos ad Jimmy Nardello peppers and cooked large shallots on skewers to join the sausages in thick pita with some giardiniera.
No mention of mustard in the ingredients? This can’t be eaten without an appropriate assortment of mustards.
We happened to have knockwurst and cut it into to 3/4" circles, stirred in chunks of onions, green and poblano peppers, garlic, and eggplant with olive oil and fresh oregano in a roasting pan at 425 degrees, Everything was done in 20-22 minutes, stirring after 10 minutes. Next time we will try slices of sweet Italian sausage.
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