To take these dinner-sized sandwiches “over
the top”, place thin slices of Provolone cheese on sausage
in toasted bun before piling on the peppers.
Sausage Grinders
with Grilled Italian Peppers
- 1 to 1 1/2 pounds Italian
sausage links
3 bell peppers, green, red or yellow, seeded and halved
1 sweet onion, thickly sliced
1/4 cup balsamic vinaigrette
4 submarine or hoagie rolls, split
- In shallow bowl toss together
peppers, onion and vinaigrette.
- Prepare medium hot fire
in grill.
- With tongs or slotted
spoon remove pepper and onion from vinaigrette, reserving vinaigrette,
and place directly over fire on grill or in grill basket directly
over fire. Grill until vegetables are tender, about 10 to 15
minutes, turning occasionally (or shaking grill basket gently).
Remove from grill, place onions slices back in vinaigrette marinade,
toss to coat. Slice grilled peppers into 1/2-inch strips; add
to onions; season with salt and pepper to taste.
- Grill sausages directly
over fire, turning to cook evenly, for about 10 to 12 minutes;
and lightly toast sandwich rolls.
- Place sausages in rolls
and generously top with peppers and onions.
Serves 4.
Wine suggestion: Pour an icy cold beer.
Nutrition Facts
Calories 680 calories
Protein 24 grams
Fat 47 grams
Sodium 1280 milligrams
Cholesterol 85 milligrams
Saturated Fat 16 grams
Carbohydrates 39 grams
Recipe provided courtesy
of Pork, The Other White Meat.
