Cooking for 6 people
Ingredients
- 2 lb
Italian sausages, hot or mild
- 6
hero or hard rolls, each about 6–8 inches long, split
-
olive oil for toasting rolls
- cup
freshly grated Parmesan cheese, optional
- 2
green bell peppers, stemmed and seeded
- 1
red bell pepper, stemmed and seeded
- 1
yellow onion, sliced
- 2 cloves
garlic, minced
- lb
button mushrooms, sliced
- 1 (15 oz.) can
diced tomatoes
- 2 tsp.
dried Italian herb blend
- 1 tbsp.
balsamic vinegar
- 3 tbsp.
olive oil, plus more for brushing peppers
- tsp.
salt
- tsp.
pepper
1Food Prep
Cut the peppers into quarters and brush them with some olive oil.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat), 450°F (Medium High Heat)
3The Cook
When you’re at temp (400°F), put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the peppers on the grill, skin side down for about 15 minutes, until the skins are charred black. Place the peppers in a bowl and cover with plastic wrap until they are cool enough to handle, about 10 minutes. Wipe away the charred skin from the peppers with paper towels, cut into thin strips and set aside.
Place the sausages on the grill and cook for about 15 minutes, turning the sausages throughout the cooking process until they reach an internal temperature of 160°F (165°F for poultry sausage) on a digital meat thermometer.
Using your grill vents, increase the heat of your grill to medium-high heat, about 450°F. In a large, grill-proof frying pan, add the 3 tbsp. of olive and sauté the onions, garlic and mushrooms for 4 to 5 minutes.
Add the tomatoes, herbs, balsamic vinegar, salt and pepper. Bring to a boil, lower to a simmer and stir in the sliced peppers. Heat through for a few more minutes.
Prepare the rolls by brushing the cut sides with oil, and then grill (cut sides down) until the bread is lightly toasted.
Cut the rested sausages diagonally into ¾-inch-thick slices and divide among the toasted rolls.
Top with the tomato-pepper mixture and garnish with a sprinkling of Parmesan and serve.
For safe meat preparation, reference the USDA website.
