Grilled Sausages, Onions, & Peppers
When it’s too darned hot to cook in the kitchen, grab a cold beverage, fire up the grill, and break out this very simple recipe. You’ll find most of the ingredients in our weekly sale from August 27th – September 2nd and they’re all LOCAL, so it’s a perfect way to kick off our annual Eat Local Challenge.
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.) Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst. Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals. Place the sausages on the hot side of the grill, cover, and cook, turning occasionally until they are cooked through, 8 to 10 minutes. Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.