Sausage and Peppers

Maybe I’ve been on a sausage kick more than a stuffing obsession lately. It’s probably from all the grilled meat I smell at street fairs, on the boardwalk and at baseball games. But this recipe will not produce your standard boardwalk fare. It is, however, just as quick, delicious and satisfying.

Sausage and Peppers
Serves 2.


1 lb of sausage
4 peppers (green, red or mix), seeded
1 medium onion
Kosher salt and pepper
Few sprigs of oregano
A couple dashes of red pepper
1 tbsp of olive oil


Preheat the grill to medium high. Slice or julienne the peppers and onions. Place peppers and onions in a grill basket and toss with olive oil, salt, pepper and oregano. (Because of the holes, I put a paper towel under the grill basket when prepping inside.)

Place the sausage on the grill.

After 5 minutes, add the veggies as well, tossing frequently with tongs. Grill the sausage for another 2 minutes (7 total) and then flip over and cook for another 7 minutes. If you like your veggies less cooked, put them on after you flip the sausage; more-cooked, put on with the sausage. You can always remove the veggies if they are done sooner.

Serve on a plate or roll with spicy mustard. Or make a favorite of mine, the grinder, by adding a couple slices of provolone or mozz on top (maybe some spicy tomato sauce underneath). Grill the sandwich open-face quickly to melt the cheese and toast the bread. What a simple and delicious meal!


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