Feed your Fire with Italian-American Classic, Fette Sau BBQ Joe Carroll 'Grilled Sausage, Pepper and Onion Sandwich'

Feed your fire with this Italian-American classic from Feeding the FireRecipes and Strategies for Better Barbecue and Grilling (Artisan Books, May 2015) by Fette Sau BBQ Joe Carroll and Nick Fauchald...

Grilled Sausage, Pepper, and Onion Sandwiches

Makes 4 servings

I generally recommend the hot variety over sweet sausage in this classic Italian-American sandwich. The best way to grill sausages is to lay them parallel to the grill grates so they nestle in between the bars—this gives you maximum casing-to-grill contact. Whatever you do, don’t turn the sausages with a fork as they cook; this will puncture the skin, letting fat (and flavor) ooze out and create flare-ups.

For extra heat, grill some pickled hot chile peppers (the long green ones from a jar) alongside the sausages, and add one to each sandwich. Save any leftover peppers and onions for scrambled eggs the next day.

1 large red onion, cut into ½-inch slices

½ cup extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground black pepper

2 green bell peppers

2 red bell peppers

¼ cup balsamic vinegar

4 hot or sweet Italian sausages (or a mix)

4 Italian hoagie or submarine rolls, split

4 jarred pickled hot chile peppers (optional)

Grilled Sausage, Pepper and Onion Sandwiches

1. Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. You can create two heat zones by adding different amounts of coals to each side of the grill (or leaving one half of the grill coal-free to create a cool side). For a hot zone, build a layer about two coals deep; for medium, one coal deep.

2. Brush the onion slices on both sides with olive oil and season with salt and pepper. Arrange the onion slices over the medium side of the fire and grill, turning once, until lightly charred and softened, about 10 minutes. Meanwhile, put the peppers on the hot side and grill, turning occasionally, until blistered and charred all over, about 10 minutes. Transfer the peppers and onions to a cutting board and let cool slightly.

3. Cut the onion slices into quarters and transfer to a medium bowl. Peel the peppers (it’s OK—even preferable—to leave some of the charred skin attached) and discard the cores, seeds, and ribs. Cut the peppers into long ½-inch-wide strips and add them to the bowl with the onions. Add the oil and vinegar, season with salt and pepper, and toss well.

4. Cook the sausages on the hot side of the grill, turning them every couple of minutes, until browned all over and cooked through (an instant-read thermometer inserted into the center should read 160°F), about 8 minutes. If the sausages brown too quickly, move them to the medium side of the grill.

 ( Recipe excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald -Artisan Books- Copyright © 2015. Photographs by William Hereford)

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