Best for: A one-pan backyard supper that feeds a table with almost no work.
Sausage with peppers and onions is Italian American backyard cooking at its most generous. The sausages grill until their skins snap, then settle into a cast-iron skillet of sweet peppers and onions cooked in the drippings. Serve in rolls or over grilled polenta.
Grill: Direct medium heat; 375–400°F, with a large cast-iron skillet on the grate. Equipment: Grill, 12-inch cast-iron skillet, tongs.
Ingredients
Total: 45 minutes.
Sausages
- 8 Italian sausages, sweet or hot, about 2 lb
- 1 tablespoon olive oil
Peppers and onions
- 3 bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 2 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 tablespoon red wine vinegar
To serve
- 4 crusty rolls (optional)
Directions
Heat the grill to 375–400°F and set the cast-iron skillet on the grate to preheat. Toss the peppers and onion with the olive oil, salt, and black pepper.
Add the peppers and onion to the hot skillet and cook, stirring now and then, for 12 to 15 minutes, until soft and charred at the edges.
Meanwhile, grill the sausages over direct heat for 12 to 15 minutes, turning every few minutes, until browned all over and the centers reach 160°F.
Stir the garlic and oregano into the peppers and cook for 1 minute. Splash in the red wine vinegar and scrape up the browned bits.
Nestle the sausages into the pepper mixture and let everything sit together over the heat for 2 to 3 minutes.
Serve the sausages piled with peppers and onions, in crusty rolls or straight from the skillet.
Grilling tip: Cook the peppers in the skillet while the sausages grill — both finish at the same moment and nothing waits.
