Grilled Italian Sausage With Peppers And Onions Recipes

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There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Categories     barbecues, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Recipe From allrecipes.com

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10



Grilled Italian Sausage with Peppers and Onions image

Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.

Recipe From allrecipes.com

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 5

Number Of Ingredients 9



Grilled Sausages, Peppers and Onions image

The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.

Recipe From cooking.nytimes.com

Provided by Ali Slagle

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

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