Grilled Sausages With Marinated Peppers Onions Recipe 445

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.

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.

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.

Steps:

• Heat grill to medium heat.
• Toss peppers and onions with dressing.
• Grill sausage and vegetables 13 to 15 min. or until sausage is done (160ºF) and vegetables are tender, turning occasionally.
• Slice peppers. Fill buns with sausages; top with peppers and onions.

Steps:

• Heat grill or a grill pan to medium-high. In a large bowl, whisk together the lime juice, oil, honey, salt and pepper. Add the bell pepper and onion and let sit, tossing occasionally, for 10 minutes. Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes. If desired, grill the bread until slightly charred, about 1 minute. Serve the sausages in the bread and top with the peppers and onions. Serve with potato chips, if desired.

Steps:

• 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.)
• 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.
• 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.)
• 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.

Steps:

• Preheat the grill to 350 degrees F.
• In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
• In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
• Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
• Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
• Tuck a sausage patty into each roll and arrange on a serving platter.
• Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.

Steps:

• Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
• Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
• While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
• Transfer vegetables to a platter and top with sausage.