Grilled Sausage and Peppers
Servings
15
servingsPrep time
10
minutesCooking time
50
minutesIt’s football tailgate time!! This recipe is perfect because it can be made ahead and easily reheated to feed a large group of hungry tailgaters!
Ingredients
3 packages of mild/sweet sausage (usually 5 sausages per pack)*
6 bell peppers (we prefer red/orange/yellow)
2 jalapeno peppers, sliced (optional)
1 sweet onion
1 Tbsp. of olive oil
2 Tbsp. of butter
1 (14.5 ounce) can of tomato sauce
2 Tbsp. of tomato paste
3 cloves of garlic, minced
Kosher salt and fresh ground pepper to taste
3 Tbsp. chopped fresh basil
Parmesan cheese
Hoagie rolls
Directions
- Preheat grill to high temperature.
- Before grilling, place uncooked sausages in a large pot and cover with cold water. Slowly poach the sausages over low heat, about 20 minutes.
- Transfer par-cooked sausages to grill. Brush with olive oil and cook about 10 minutes or until lightly charred. Remove from the grill and set aside.
- Wash and cut peppers in half, remove seeds. Place on hot grill, brush with olive oil and grill until charred, about 4 minutes. Turn peppers over and continue to grill about 3-4 minutes longer. Remove from grill and set aside.
- Slice onion. Melt butter and olive oil in medium saucepan. Add sliced onions and 1 tsp. of salt. Continue to cook until soft and browned (caramelized), about 15 minutes.**
- In a large container (we use foil tins so they can easily be reheated), add tomato sauce, tomato paste, garlic, salt and pepper, and fresh basil. Stir to combine. Slice sausages into 1 1/2 inch pieces and peppers into thin slices. Along with onion, add peppers and sausages to tomato sauce.
- Heat until sauce is warmed, about 10 minutes.
- Serve on a hoagie roll and top with grated parmesan cheese.
Tips
- 1. * Spicy sausage can be used.
- 2. ** Caramelizing the onions in butter adds richness and velvety texture when added to the sauce.
- 3. You can add rice or pasta to this recipe and it becomes a week day meal with leftovers for the next day!
