Grilled Sausages, Onions and Peppers

don't have an outside grill? cut up the peppers and onions into a roasting pan with some olive oil, salt, pepper and a clove of smashed garlic, when cooked remove and reserve, in the same pan add the sausage and cook till done, discard excess oil, return the peppers and onions and bake until all ingredients are hot.

If you don't have access to a grill or don't feel like firing it up, the peppers and onions can be made in a cast iron skillet with a dose of olive oil and the Italian sausages can be placed under the oven broiler. Almost as yummy - had it twice in the past 2 weeks.

If your grill is snowed in this can also be made in a baking dish in very hot oven, 450 degrees - turn after 30 minutes, then roast an additional 10 - 15 min. I add potatoes cut in wedges and toss everything in a tablespoon or two of extra virgin olive oil prior to roasting. Delicious!

When using a mixture of Italian sweet and hot sausages add dried oregano to the salt, pepper and olive oil mixture. Include the sausages in this as well. Season all ingredients. Please do not do the extra drizzle of olive oil at the end. Enough is enough.

I've got this scheduled for this week. I've made this before and there is no easier way to do Italian sausage. I like to toss the grilled veggies with some oregano, red wine vinegar and olive oil.

I like to sauté the peppers & onions in olive oil in a cast iron skillet adding some marinara sauce when they are just about finished. Just enough sauce to lightly coat. Cut the grilled sausage lengthwise into quarters and add to the sautéed vegeables. Serve on Itallian Bread with much of the dough removed and warmed on the grill.

Precooking brats in beer is popular here in Wisconsin but I have found that doing this results in dry, less tasty brats. I love both brats and beer but I like my beer in a glass and my brat in a bun.

I am so thankful that someone took the time to formally make a “recipe” for grilled sausages, onions and peppers. I do not know how I could have ever figured that out on my own. Thank you so much!

Use a selection of different sausages. I also grill wedges of potato, that I've first partially cooked in the microwave onion, and thick slices of sweet red onion, brushed with olive oil. I also fan out Japanese eggplant and grill that, as well as zucchini slices, all brushed with olive oil. Serve this with a selection of different mustards for your guests to enjoy. A full-flavored red wine like Zinfandel or Petit Sirah makes a great accompaniment, as does a cold IPA.

Did this stove top on cast iron. Mini sweet colored red/yellow/orange peppers; vidalia onion, chicken apple brats from Costco. Served on a toasted hoagie roll w/mustard of choice. Husband likes hearty; I like yellow. Braised brats first; they are already pre-cooked so just need to be seared and re-heated. Olive oil, salt/pepper; remove and kept covered and then peppers and onions. A sprinkle of oregano at the end. Toast the hoagie roll.

My husband and I really like this. I do all the prep work for the vegetables and he does the grilling. For a group of 8, we found yesterday that the prep and grilling could be completed ahead of time and then kept warm in a 200 degree oven until served. It was a seamless meal enjoyed by all.

Whilst I relished (sorry)the sarcasm, I am truly appreciative of having amplified how something so obvious it’s likely to be overlooked-& to be honest I wouldn’t have remembered how delicious (& easy) roasted onions/veggies can be !

Using two long metal skewers, roast peppers directly on the chimney starter in the summer; in the winter, roast them directly on a gas burner.

I roast a tomato or two along with the onions.

Any leftover vegetables are added to scrambled eggs for pepper-and-egg sandwiches, which I think is a Chicago thing during Lent.

Wrap onions and peppers in several layers of aluminum foil with any desired herbs and some olive oil. Cook on grill or in oven. No clean up!

I just toss the peppers and onions with oil, etc., put them on a baking sheet and nestle the pricked sausages into them. After 15-20 minutes at 400 degrees, I turn the sausages for another 15-20 minutes. Simplicity and deliciousness.