GrilledItalian Sausage and Peppers is a flavorful and hearty meal that can be served on a hoagie roll or with a bit of pasta.Eating these makes you feel like you're at the state fair chowing down on some of that awesome fair food! A quick and easy meal that also makes the perfect game day food!
Preheat grill to 400- to 425-degrees. Sear sausages on bottom rack on both sides. Remove sausages to top rack.
Add aluminum foil pan to bottom rack. Add cooking oil to pan. Add sliced bell peppers and onion to pan. Saute for five minutes to soften and brown. Add garlic, and saute for 30 seconds.
Add sausages, Italian herb seasoning, and beer to the pan. Bring to a simmer over direct heat. Turn off extra burners.
Cover with foil, and simmer for 30 minutes turning once during cooking. Serve immediately, or store in an airtight container for up to one week.
Blackstone Griddle Instructions
Preheat griddle to 375- 400-degrees. Brown sausages on griddle, and place in foil pan.
Add green peppers, onions to griddle to brown and soften for a few minutes. Add garlic, and saute for 30 seconds. Turn off extra burners.
Add all remaining ingredients to foil pan, and bring to simmer on griddle over direct heat. Cover with foil, and simmer for 30 minutes.
Stovetop Instructions
Brown sausage in preheated pan. Remove to plate.
Add peppers and onions to pan and brown. Add garlic, and saute for 30 seconds. Return sausages to pan. Add Italian herb seasonings, and beer.
Bring to a simmer, and then cover. Cook for 30 minutes on medium-low heat.
Oven Instructions
Preheat oven to 375-degrees.
Brown sausage in preheated pan. Remove to plate.
Add peppers and onions to pan and brown. Add garlic, and saute for 30 seconds. Return sausages to pan. Add Italian herb seasonings, and beer. Bring to a simmer.
Cook covered in the preheated oven for 30-minutes.
Notes
You can grill the peppers and onions by cutting them in half for a little char. After charring them slice them and add then to the foil pan. Add some hot red pepper flakes for a little heat. You can also add fresh chopped tomatoes or a can of drained diced tomatoes for something different.You DO NOT need to pierce the casings on the sausages. While many recipes suggest this it's not a good idea. This will allow the fat to escape and result in a dry sausage.Cooking times are for standard roughly 1-inch thick sausage. If the meat is bigger or small this will affect the cooking time by increasing it or decreasing it.