Picnic Provisions
Grilled Italian Sausage Sandwiches with Skillet Peppers
Grilled Italian Sausage Sandwiches with Skillet Peppers
You can also make a kabob version of this recipe. Preheat grill to high heat, and soak bamboo skewers in cold water for a few minutes to prevent burning. Slice the sausage links into 3- to 4-inch pieces, and thread sausages, as well as chunks of peppers and onions, onto the skewers. Brush with olive oil, and grill for about 7 minutes per side.
Ingredients
- 6 Italian sausage links
- 1 (12‐ounce) bottle dark beer (I use Guinness)
- 2 medium green bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 6 buns, split
- 6 slices provolone cheese, halved
Print Recipe
- Place sausages in a large saucepan; add beer, and bring to a boil. Reduce heat; cover, and simmer 8–10 minutes, or until sausages are no longer pink.
- Meanwhile, in a large skillet, sauté bell peppers and onions in oil until tender. Add garlic, and cook a minute longer. Season with salt and black pepper.
- Drain sausages, discarding beer. Grill sausages, covered, over medium heat for 4–6 minutes, or until browned with grill marks, turning occasionally. Line each bun with cheese, add sausage, and then peppers and onions.
Posted in Issue 83 Vol 1, Recipe on Mar 08, 2017