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

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