Recipe Background
If you're not a fan of hot dogs and a brat just won't cut it right now, then it sounds like it's time to give these Grilled Italian Sausages a try! Full of flavor, thanks to the sweet bell peppers and tangy onions on top, your bun has never been filled with anything better than these Grilled Italian Sausages! Don't get bored of your food, switch it up, and enjoy every last crumb of it!
If you're not a fan of hot dogs and a brat just won't cut it right now, then it sounds like it's time to give these Grilled Italian Sausages a try! Full of flavor, thanks to the sweet bell peppers and tangy onions on top, your bun has never been filled with anything better than these Grilled Italian Sausages! Don't get bored of your food, switch it up, and enjoy every last crumb of it!
Ingredients
- 1 tablespoon vegetable oil plus more, to taste, for oiling the grill grates
- 1 onion sliced into 1/4-inch-thick strips
- 2 red bell peppers sliced into 1/4-inch-thick strips
- 2 green bell peppers sliced into 1/4-inch-thick strips
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- kosher salt to taste
- black pepper to taste
- 1 (19-ounce) package sweet or hot Italian sausage
- 5 hoagie rolls optionally toasted, for serving
Directions
- Prepare a charcoal grill for direct heat, clean the grates, then use the extra vegetable oil to coat them.
- In a large skillet over medium-high heat, add the remaining 1 tablespoon of the vegetable oil.
- Add the onions, the red bell peppers, and the green bell peppers to the heated oil and cook, stirring frequently, until the peppers have softened and lightly browned, about 8 minutes.
- Add the apple cider vinegar and the sugar to the veggie mixture and turn off the heat. Mix until the sugar is dissolved.
- Add the salt and the black pepper to the veggie mixture and stir to combine.
- Evenly spread the veggie mixture into a 10-inch square aluminum pan.
- Evenly nestle the sausages into the veggie mixture.
- Place the aluminum pan on the direct-heat-portion of the grill. Cover the grill and keep the vent open. Cook the sausage mixture, about 10 minutes.
- Flip the sausages and cook the sausage mixture until the meat reaches an internal temperature between 140-145 degrees F, about 10 minutes.
- Use tongs to transfer the sausages only onto the direct-heat-portion of the grill and cook, turning occasionally, until they are well-browned and crisp, about 3 minutes.
- Place 1 of the cooked sausages into each of the toasted buns and evenly top each with the veggie mixture.
- Serve.
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