Recipe · Pork
Weeknight Italian Sausages + Peppers
Sausage and peppers is the ultimate sheet-pan-dinner-energy grill recipe. Everything goes on the grill at once, it all finishes at roughly the same time, and the result feels like something you ordered rather than threw together. Italian sausages are forgiving on an electric grill because their high fat content keeps them juicy even if you leave them on slightly too long, and they produce almost no smoke when the drip pan is clean.
Ingredients
- 8 Italian sausages (sweet or hot)
- 3 bell peppers (mix of colors), sliced
- 2 yellow onions, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tbsp balsamic
- 4 hoagie rolls (optional)
Instructions
- 01
Toss peppers and onions with oil, salt, pepper, and oregano in a grill basket or cast-iron pan.
- 02
Preheat the grill to 400F.
- 03
Place sausages and the vegetable basket on the grill simultaneously.
- 04
Grill sausages 12-15 minutes, turning every 3-4 minutes. Internal temp 160F.
- 05
Stir the vegetables every few minutes. Pull when they are caramelized and tender, about 12 minutes.
- 06
Drizzle vegetables with balsamic. Serve on rolls or over polenta.
Pro Tips
Tips for this cook
- ★Do NOT slash or poke the sausages. Every hole lets juice run out.
- ★A grill basket is worth the $15 purchase. You can cook all your vegetables with less babysitting.
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