GRILLED ITALIAN SAUSAGE WITH WARM PEPPER AND ONION SALAD

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Grilled Italian Sausage with Warm Pepper and Onion Salad image

Categories     Onion     Pepper     Quick & Easy     Backyard BBQ     Dinner     Sausage     Bell Pepper     Summer     Grill/Barbecue     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special Equipment
a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
  • Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
  • While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
  • Transfer vegetables to a platter and top with sausage.

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