Grilled sausages with fire-roasted peppers
Here’s how to clean, season and maintain your grill
In this image taken on May 13, 2013, grilled sausages with fire-roasted peppers are shown in Concord, N.H. (AP Photo/Matthew Mead)
A man checks his barbecue as the sun sets at the former Tempelhof city airport, which became a public recreation area after its shutdown, in Berlin, Germany, Saturday, Aug. 4, 2012. (AP Photo/Gero Breloer)
Serve these basic sausages on a crusty bun with lots of brown German mustard and caramelized onions and you’ll be in love.
Start to finish: 45 minutes
3 red or yellow bell peppers
4 uncooked sausages, such as bratwurst, beer brats, cheddar brats, Italian, etc.
4 hard rolls
Spicy brown German
Heat the grill to high.
While the grill is heating, set the bell peppers on the grill grates. Cook, turning occasionally, until the skin blackens and blisters all over. Remove the peppers from the grill and place each one in a lunch-size paper bag or an airtight container. Close the bags or container and let rest until cool to the touch.
Carefully rub off and discard the skin from the peppers, then cut out and discard the cores. Cut each pepper into strips, then set aside.
After the peppers are done, close the grill lid and wait for the grill to reach 550 F. Once the grill is at temperature, adjust one side to medium and the other to very low or off to allow for indirect grilling.
Prick each sausage with a toothpick in a few places to insure that they won’t explode on the grill. Place the sausages directly on clean cooking grates on the cooler side of the grill. Cook, turning occasionally, for about 30 minutes, or until browned, plump and sizzling.
Remove from grill, let sit 3 minutes. Serve on a bun with fire-roasted peppers, brown mustard and caramelized onions, if using.
Nutrition information per serving: 600 calories; 340 calories from fat (57 percent of total calories); 38 g fat (13 g saturated; 0 g trans fats); 85 mg cholesterol; 38 g carbohydrate; 4 g fiber; 6 g sugar; 23 g protein; 1,220 mg sodium.
— Elizabeth Karmel