Recipes › Grilled › Grilled Sausage Peppers and Onions Recipe

Grilled Sausage Peppers and Onions Recipe

Recipe by Pedro M. A. Neves

This classic Italian-American dish features charred Italian sausages paired with caramelized bell peppers and onions, all kissed by flames on the grill. The natural sweetness of the vegetables balances the savory, herb-laden sausage for a satisfying main course. Serve it on crusty bread or alongside polenta for an authentic experience.

Ingredients

• 4 Italian sausages (about 500g), either sweet or hot
• 2 large bell peppers (1 red, 1 yellow), cut into 1-inch strips
• 2 medium yellow onions, sliced into 1/2-inch thick rings
• 3 tablespoons (45ml) extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) red pepper flakes
• Salt and freshly ground black pepper to taste
• 1/4 cup (60ml) dry white wine
• 2 tablespoons (8g) fresh parsley, chopped
• Crusty bread for serving

Instructions

1. Preheat the grill to medium-high heat (about 190°C/375°F). Lightly oil the grill grates to prevent sticking.

2. Pat the sausages dry with paper towels. Place them on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until browned on all sides and cooked through (internal temperature 71°C/160°F). Transfer to a cutting board and tent loosely with foil.

3. While the sausages cook, toss the bell pepper strips and onion rings in a large bowl with 2 tablespoons (30ml) of olive oil, oregano, red pepper flakes, salt, and pepper.

4. Arrange the vegetables in a single layer on the grill. Cook for 10-12 minutes, stirring every 2-3 minutes with tongs, until they develop light char and become tender-crisp.

5. In a small bowl, combine the minced garlic with the remaining 1 tablespoon (15ml) of olive oil and set aside.

6. Transfer the grilled vegetables to a large serving platter. Pour the garlic-oil mixture over them and deglaze with white wine, scraping any browned bits from the bottom of the grill or platter.

7. Slice the cooked sausages into 2-inch (5cm) pieces and arrange them among the vegetables on the platter.

8. Sprinkle the fresh parsley over the entire dish and serve immediately on crusty bread or as a main course with additional sides.

Substitutions

• Chicken sausage (400g) for a lighter protein option; reduce cooking time to 10-12 minutes
• Vegetarian plant-based sausages (400g) for a meat-free version; cook 8-10 minutes until heated through
• Bell peppers can be replaced with 400g of zucchini or eggplant, sliced lengthwise
• Omit the white wine and use vegetable broth or additional olive oil for deglazing

Tips

• Pre-cook sausages for 5 minutes in a skillet before grilling to ensure they cook through evenly without burning the exterior
• Cut vegetables into uniform sizes so they cook at the same rate; use a grill basket to prevent smaller pieces from falling through the grates
• For extra flavor, add fresh basil or thyme during the final garnish, or a squeeze of fresh lemon juice after cooking
• Let the cooked dish rest for 3-4 minutes before serving to allow flavors to meld

This dish represents the fusion of Italian and Italian-American cooking traditions, where regional sausage recipes from Italy were adapted in America using readily available ingredients. In Italy, similar preparations appear in Southern regions like Calabria and Sicily, though grilling outdoors became more common in American backyard cooking culture.

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