Make friends by serving grilled sausages and peppers. Grilled Italian sausage with jammy peppers and onions in a fluffy bun is sure to please everyone.
- 2 books Spicy Italian sausage
- 4 Peppers, halved lengthwise, seeds and stems removed
- 2 Onions, peeled and quartered lengthwise
- Salt and freshly ground black pepper
- 1 clove Garlic, grated
- ¼ cups Sun-dried tomatoes in oil, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 6 Soft Italian Sub-Rolls
Heat the grill to medium heat.
Place the sausages in a large skillet on the stove and cover with water until the sausages are almost submerged. Reduce heat to medium-high and cook until water comes to a boil, then reduce heat to medium to maintain a simmer. Cook the sausages for about 10 minutes in total, turning them over halfway through cooking, until they are cooked through. Transfer sausages to grill and sear on all sides until grill marks appear, about 3 minutes more. The internal temperature of the sausages should be between 160 F and 165 F. Remove from the grill and let stand for at least 5 minutes before serving.
Meanwhile, add the onions and peppers to the grill. Cook, turning about every 5 minutes, until vegetables soften and char, 18 to 22 minutes. Lower the heat on the grill if they start to blacken too quickly. You want them to be completely tender, not burnt on the outside, and crispy on the inside. Remove from grill and set aside.
In a large heatproof bowl, whisk together the grated garlic, sun-dried tomatoes, olive oil and vinegar.
Once slightly cooled, cut the root to separate the onion wedges and cut the peppers and onions lengthwise into ½ inch strips. Transfer the vegetables to the bowl with the garlic, tomatoes, oil and vinegar. Season generously with salt and pepper. Stir well. Taste and adjust the seasoning.
Serve the mixture of sausage and peppers stacked in sub-rolls and enjoy!