Grilled Sausage with Sweet Peppers
Grilling food in a perforated pan imparts a subtly smoky flavor while preventing you from losing any smaller bits, like the peppers and green onions used here, to the fire. If you don’t have a large outdoor griddle, you might have to cook the sausages and peppers in two batches in a smaller perforated pan.
- 8 bratwurst or Italian sausages
- 1 lb. (500 g) small sweet peppers, such as baby bell, gypsy or banana peppers
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 bunch green onions
Prepare a medium-hot fire in a grill. Put a stainless-steel outdoor griddle or mesh fry pan in the middle of the grill over direct heat, close the grill and preheat the pan for 10 minutes.
Meanwhile, in a large bowl, toss the sausages and peppers with the olive oil and season with salt and pepper.
Spread the sausage and peppers evenly in the preheated pan. Grill the sausages and peppers, turning once, until heated through and slightly charred, about 4 minutes per side. Transfer to a platter and tent with foil.
Add the green onions to the pan and grill, turning once, until slightly charred and tender, about 1 minute. Transfer to the platter with the sausages and peppers and serve warm. Serves 4 to 6.
Williams Sonoma Test Kitchen