Grilled Italian Sausage with Warm Pepper and Onion Salad
A savory combination of grilled Italian sausage served atop a warm salad of charred bell peppers and red onions, dressed with olive oil, vinegar, and Mediterranean herbs. Perfect for summer grilling and outdoor entertaining.
Ingredients
- •3 whole mixed large bell peppers
- •1 whole large red onion
- •3 tablespoons extra-virgin olive oil
- •1½ tablespoons red-wine vinegar
- •½ teaspoon dried oregano
- •½ teaspoon salt
- •⅛ teaspoon black pepper
- •1 lb luganega or other fresh Italian sausage
- •1 set grilling equipment
Cooking Instructions
- 1.
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.)
15 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
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.)
12 min
- 5.
Transfer vegetables to a platter and top with sausage.
2 min