The problem is they may burn easily. I used to parboil them in water before Bill grilled them and then realized that even if a little beer is added to the water, all the parboiling did was pull the flavor out of the sausages and make flavored water in the pot.
Now they go straight from the refrigerator to the grill. Bill’s secret to grilling the Italian sausage is to grill them on low heat. It keeps the flavor in and cooks the middle perfectly. And he uses tongs, no forks! Once the skin is pierced, you’re in for some flare ups which leads to burnt sausages. It takes a while longer to grill them this way but, the appearance is great and they’re packed with delicious flavors.
Of course, sautéed red peppers are almost mandatory for topping Italian sausage sandwiches! I go for hot Italian sausage, Bill likes the mild. They’re great and grill them up Bill’s way for the best Italian sausage and pepper sandwich!
Grilled Italian Sausage and Peppers
6 Italian sausages
1-2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large white onion, sliced
1 small tomato, cut into wedges
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and pepper, to taste
2 tablespoons red wine vinegar
In a skillet, heat olive oil.
Add peppers and sauté for 2-3 minutes.
Place onions in with peppers.
Add remaining ingredients and sauté for about 3 minutes.
Cook until onions are limp.
Assemble Italian sausage on a bun, adding pepper mixture.
Top with horseradish sauce or mustard.
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