Subj : Tailgating Grub - 37
To   : All
From : Dave Drum
Date : Thu Oct 03 2024 04:01 pm

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

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