Grilled Sausages, Peppers, and Onions on Rolls
Great recipe and one I go to for summer grilling.
|1 tablespoon||olive oil|
|1||red bell pepper, cut into 1/4-inch rings|
|1||yellow bell pepper, cut into 1/4-inch rings|
|1||medium onion, cut into 1/4-inch slices|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||balsamic vinegar|
|4||sweet or hot italian sausages (about 12 ounces total)|
|2||individual hero, hoagies, or grinder rolls (each about 7 inches long by 3 inches wide)|
In a small bowl drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick (to prevent separation into rings) and brush with remaining teaspoon oil.
Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately high heat.)
Transfer peppers and onions to a bowl, discarding wooden picks, and toss with Worcestershire sauce and vinegar.
Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a instant-read thermometer), 10 to 15 minutes.
Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy and rolls are toasted lightly.
Divide peppers and onions between rolls and top with sausages.