bonappetit
Grilled Italian Sausage With Pickle-y Peppers
The smokiness of a grill and a tart-sweet dressing only makes the enduring combination of sausage, peppers, and onions that much better.
👥 4 Servings👤 Mallary Santucci📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
📝 Preparation Steps
1
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate with extra-virgin olive oil. Stir 2 small garlic cloves, finely grated, ⅓ cup distilled white vinegar, ¼ cup mild honey, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until honey is dissolved. Season dressing generously with freshly ground black pepper; set aside.
. balsamic vinegar2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Toss 1 large white onion, cut into quarters through root end, 1 lb. Italian long hot peppers, pricked all over with a paring knife, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a large bowl to coat. If using 1 lb. sweet coiled Italian sausage links, thread horizontally onto 3 parallel skewers, spacing about 2" apart.
large white onion, cut into quarters through root end1. Italian long hot peppers, pricked all over with a paring knife1 lb. extra-virgin olive oil, plus more for grill2 Tbsp. sweet coiled Italian sausage, preferably skewered, or links (see skewering instructions in method)1 lb
3
Grill sausage over direct heat until browned all over, about ⏱️ 3 minutes per side. Move to indirect heat and continue to grill, turning and rotating occasionally, until cooked through, 8–⏱️ 10 minutes. Transfer sausage to a platter.
4
Meanwhile, cook long hot peppers and onion over direct heat, turning often, until peppers are blistered and onion is charred around the edges, about ⏱️ 2 minutes for peppers and 6–⏱️ 8 minutes for onion. Transfer back to large bowl.
5
Pour reserved dressing over vegetables; toss to coat and separate onion. Season with more salt and black pepper if needed. Mound on top of sausage and drizzle any excess dressing over. Serve with country-style bread.
Country-style bread (for serving)
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