Grilled Sausage And Peppers Sandwiches Recipes

SAUSAGE AND PEPPER SANDWICHES

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

SAUSAGE AND PEPPERS SANDWICHES RECIPE

Steps:

• Peel the onions, cut them in half and slice, thinly, cross-wise.
• Cut the peppers in half, remove the stems and seeds, and slice into thin strips.
• In a large skillet, preferable cast iron, heat the olive oil over medium-high heat. Add the peppers and onions and season with salt and pepper.
• Lower the heat to medium-low, and cook stirring frequently until onions are translucent and peppers are soft, 15-20 minutes.
• Meanwhile, if using a gas grill turn the burners on one side to high. If using a charcoal grill, pile the coals on one side if the grill and light them.
• Place the sausage directly over the fire and cook, turning until browned on all sides. Then move to the side of the grill with no fire, cover the grill and cook, turning once until sausage is done, 8-10 minutes.
• Slice the club rolls open and place two links of sausage in each roll and cover with a heaping portion of the peppers and onions. Serve with a cold beer to wash it down!

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomato paste, water, sugar, basil, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. , Meanwhile, grill sausages, covered, over medium heat for 10-16 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with sauce and cheese if desired.

GRILLED SMOKED SAUSAGE AND PEPPER SANDWICH

Steps:

• Prepare the grill to medium heat.
• Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes. Brush with barbecue sauce for the last few minutes of grilling. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
• Remove the veggies to a bowl, and toss with the chopped parsley. Grill the rolls until toasted. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.