Best for: A hands-off sausage cook where the vegetables roast in the drippings.
Kupaty — the garlicky coiled sausages of Georgia that became cookout staples far beyond it — want a gentler fire than most grilled sausages. Cook them slowly so the casings bronze without bursting, and let onions and peppers soften alongside.
Grill: Two-zone medium heat; 350–375°F, finishing over direct heat. Equipment: Grill, cast-iron skillet or foil pan, tongs, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 50 minutes.
Sausages and vegetables
- 2 lb kupaty or other fresh garlicky pork sausages, in coils or links
- 2 large yellow onions, sliced
- 2 bell peppers, sliced
- 1 tablespoon neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
To serve
- 1/4 cup chopped parsley or dill
- Crusty bread or lavash
- Mustard
- Pickles
Directions
Toss the onions and peppers with the oil, salt, and pepper in a cast-iron skillet or foil pan.
Heat a two-zone grill to 350–375°F. Set the skillet over indirect heat and cook the vegetables for 15 minutes, stirring once, until they begin to soften.
Nestle the sausages on top of the vegetables, close the lid, and cook for 10 minutes.
Turn the sausages and cook until they are firm, bronzed, and reach 160°F in the center, about 10 minutes more.
For extra color, move the sausages over direct heat for 1 to 2 minutes per side, watching for flare-ups.
Rest for 5 minutes. Serve the sausages over the onions and peppers with herbs, bread, mustard, and pickles.
Grilling tip: Never prick kupaty before grilling — the juices belong inside the casing, not in the fire.
