Subj : Tailgating Grub - 37
To   : All
From : Dave Drum
Date : Thu Oct 03 2024 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Sausages, Peppers & Onions
 Categories: Pork, Vegetables, Breads
      Yield: 4 servings
 
      4    Sweet or hot Italian pork
           - sausage links
      1 lb Bell peppers; any colour,
           - seeded, stemmed, cut
           - across in 1/2" thick rings
      2 lg Yellow or red onions;
           - peeled; cut in 1/2" rings
           Olive oil
           Salt & black pepper
      4    Hero, hoagie or sub rolls;
           - 6" long, halved lengthwise
           - but still connected
    1/4 c  Red wine, Sherry or apple
           - cider vinegar
        pn Dried oregano (opt)
 
  Prepare a charcoal or gas grill for two-zone cooking
  over medium-high heat. (For a charcoal grill, pour the
  coals on one side. For a gas grill, heat all burners
  covered on high, then reduce one burner to medium-high
  and turn off the other. If your grill has three burners,
  reduce the outer two to medium-high and turn off the
  middle.)
  
  Meanwhile, remove sausages from the package to come to
  room temperature and to air-dry. In a large bowl or
  baking dish, toss the peppers and onions with olive oil,
  salt and pepper to coat. Lightly brush the interior of
  the rolls with olive oil.
  
  Clean and oil the grates. (Dip the trimmed end of the
  onion in oil and use it to grease the grates). Place the
  peppers and onions over the flame (direct heat) and
  place the sausages where there is no flame beneath
  (indirect heat). Cover and cook, flipping occasionally,
  until the vegetables are softened and charred in spots
  and cooked through, 14 to 20 minutes. (To keep all of
  the juices in, insert the thermometer into the ends of
  the sausages as opposed to pricking the sausage casing.)
  
  To the now-empty bowl or baking dish, add the vinegar, 3
  tablespoons olive oil, and oregano, if using. Season
  with salt and pepper. As the vegetables finish cooking,
  add them to the bowl and toss to combine. Move the
  sausages to direct heat and cook, turning often, until
  charred and crisp, 2 to 4 minutes. (Cover if using a gas
  grill.) Transfer to the bowl of vegetables to rest for a
  few minutes. Grill the cut sides of the buns over direct
  heat until toasted, 1 to 2 minutes. Divide the peppers,
  onions and sausages between rolls.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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