Grilled Sausage and Peppers
This grilled sausage and peppers recipe is a fantastic dinner for any day of the week. Beer-braised peppers and onions combined with char-grilled sausage are a match made in BBQ heaven.
Servings: 6 people
Ingredients
- 6 Italian sausages
- 6 submarine rolls
Peppers and Onions
- 1 red bell pepper stem and seeds removed
- 1 yellow bell pepper stem and seeds removed
- 1 orange bell pepper stem and seeds removed
- 1 large yellow onion
- 4 Tablespoons butter
- 1 cup beer or beef stock
- 1 Tablespoon Hey Grill Hey Beef Rub or equal parts salt and pepper
Instructions
- Preheat. Turn on the grill and allow it to preheat to 450 degrees F. Next, place a 12-inch cast iron skillet on the grill grates and close the lid, allowing the cast iron to preheat for 5 minutes.
- Cook the peppers and onions. Slice the peppers and onions into thin strips. Add the butter to the preheated cast iron, followed by the peppers and onions. Season with the Beef Rub. Cook for 5-7 minutes, stirring frequently. Once the onions have started to brown, pour in the beer or beef stock, scraping the bottom of the pan to deglaze.
- Cook the sausages. Nestle your sausages into the hot pan of peppers and onions. Close the lid and cook the sausage for 10 minutes.
- Grill the sausages. Move the sausage from the pan directly to the grill grates and remove the skillet of peppers and onions from the grill. Sear the sausages for 2-3 minutes per side to finish cooking and crisp the casings. Remove the sausages and set aside.
- Toast the buns. Add your buns, cut side down, to the grill grates, and toast for 1-2 minutes.
- Enjoy. Serve the crispy sausages on the toasty buns and top with the peppers and onions from the skillet.
Nutrition
Calories: 659kcal | Carbohydrates: 40g | Protein: 23g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 2416mg | Potassium: 522mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1515IU | Vitamin C: 91mg | Calcium: 43mg | Iron: 12mg