Gas-Grilled Sausages with Peppers and Onions
By America's Test KitchenPublished on October 27, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
2 large onions, halved and cut pole to pole into ¼-inch-thick slices½ teaspoon table salt ¼ teaspoon ground black pepper 3 medium red bell peppers, seeded and quartered13- by 9-inch disposable aluminum roasting pan 2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Before You Begin
This recipe will work with any raw, uncooked sausage. Serve sausages as is or in toasted buns.
Instructions
- Turn all burners to medium-high and heating grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.
- Meanwhile, combine onions, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to disposable roasting pan. Place sausages and peppers in single layer over onions and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages and peppers directly on grate. Grill sausages, covered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Grill pepper pieces, turning once, until charred patches form, 5 to 7 minutes. Transfer sausages and peppers to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions and peppers separately.
Time
55 minutesYield
Serves 4Ingredients
2 large onions, halved and cut pole to pole into ¼-inch-thick slices
½ teaspoon table salt
¼ teaspoon ground black pepper
3 medium red bell peppers, seeded and quartered
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
2 large onions, halved and cut pole to pole into ¼-inch-thick slices
½ teaspoon table salt
¼ teaspoon ground black pepper
3 medium red bell peppers, seeded and quartered
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
2 large onions, halved and cut pole to pole into ¼-inch-thick slices
½ teaspoon table salt
¼ teaspoon ground black pepper
3 medium red bell peppers, seeded and quartered
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Why This Recipe Works
We wanted a foolproof grilled sausage recipe that would produce nicely browned links with juicy interiors, accompanied by tender, well-cooked vegetables. As a first step, we started the vegetables, then layered the raw sausages over the hot vegetables in a disposable roasting pan. Cooking the sausages and vegetables together in the oven, covered, before browning the sausages directly on the grill and uncovering the pan to allow the vegetables to caramelize completed our perfect grilled sausage and vegetables recipe
Before You Begin
This recipe will work with any raw, uncooked sausage. Serve sausages as is or in toasted buns.
Instructions
- Turn all burners to medium-high and heating grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.
- Meanwhile, combine onions, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to disposable roasting pan. Place sausages and peppers in single layer over onions and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages and peppers directly on grate. Grill sausages, covered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Grill pepper pieces, turning once, until charred patches form, 5 to 7 minutes. Transfer sausages and peppers to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions and peppers separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments