Grilled sausage, peppers and onions
Butterflied Italian sausages grilled until charred and cooked through, piled into toasted hoagie rolls with sweet peppers and onions from a grill basket.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 680 kcal
Ingredients
Method
Heat a gas grill to medium, about 400°F, with the lid closed, or light a charcoal grill and spread the coals once ashed over. Set a grill basket on the grates to heat with it. Allow about 10 minutes.
While it heats, toss the peppers and onion with the olive oil, oregano and salt. Butterfly the sausages: cut each one lengthwise almost all the way through and open it out flat like a book so it cooks quickly.
Tip the peppers and onions into the grill basket (or onto a double sheet of heavy-duty foil with the edges turned up) and close the lid. Cook, stirring every few minutes, until soft and charred at the edges.
At the same time, lay the sausages cut side down on the grates and grill with the lid closed until well browned.
Flip and grill until cooked through with no pink inside and an instant-read thermometer reads 160°F. Toast the rolls cut side down at the edge of the grill for the last minute.
Fill each roll with a sausage and a pile of peppers and onions, and add mustard if you like.
Tips
- Butterflying the sausages halves the cooking time and gives you more charred surface. Thin sausage links (about 1 inch across) can be grilled whole in the same time; turn them often.
- Grill pan option: cook the peppers and onions in a large skillet and the butterflied sausages in a ridged grill pan, both over medium-high heat, for the same times.
- For gluten-free, skip the rolls and serve over greens; check your sausage label too.
