Sausage & Peppers
Must Fist Pump While Eating.
Full Recipe Video:
Servings: 8-10
Ingredients:
6 bell peppers; rinsed, seeded, and sliced into rings. (we like a variety of colors)
6 Anaheim peppers; rinsed, seeded, and sliced
4-5 gloves garlic; minced
3 yellow onions; sliced into rings
3 lbs. sweet and hot sausage links
Salt & pepper to taste
Crushed red pepper
Parsley
Garlic Powder
Olive Oil
Sandwich rolls of your choice (preferably something dense like Italian bread, a hero roll, etc.)
In a large foil pan, add your peppers, onion, and minced garlic. Coat veggies generously with olive oil. Season to taste with salt & pepper, garlic powder, crushed red pepper, and parsley. Cover the pan with foil.
Bring your BBQ grill to medium/high heat. Place foil pan with veggies on the grill and cook about 20 mins until tender.
While your veggies are cooking, throw your sausage on the grill to brown them - about 2-3 minutes each. You don’t want to cook them all the way through, as they will continue to cook with the veggies. Once browned, remove sausage from grill and slice into small pieces on a cutting board. Add the sliced sausage to the veggie pan. Cook uncovered about 10 minutes, stirring occasionally. Once fully cooked you are ready to serve.
We suggest throwing your bread/rolls on the grill face down just enough to lightly toast them before adding your sausage and peppers to the bread, as this prevents the juices from absorbing too much into your bread and won’t get soggy. Sausage & peppers are delicious served alone without the bread, but it’s extra perfect when you turn this dish into a sandwich.
Notes:
Our favorite bread for this recipe are sesame seed rolls. We also like to get our sausage from our local butcher, but grocery store sausage works great as well.
Occasions:
This is a classic East Coast summer BBQ special, but this dish can be enjoyed year ‘round and a really easy and crowd pleasing dish for large gatherings.
