Grill Sweet Italian Sausage and Peppers for 2

Ingredients / 2

• ¾ lb fresh raw sweet italian sausage
• 1½ bell peppers, sliced into thick strips
• 1 yellow onions, sliced
• 2 cloves garlic, minced
• 1 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Fresh parsley, to finish

Equipment

An outdoor grill, tongs and a grill-safe vegetable pan; an instant-read thermometer. Medium heat; two zones.

Let’s make supper

1. 01

   Prep the batch

   Start with refrigerated, fully thawed raw sausage. Slice the peppers and onions, mince the garlic and measure the remaining ingredients. A small vegetable pan keeps this two-person batch from falling through the grate.

2. 02

   Set up two heat zones

   Prepare an outdoor grill for medium direct heat with a cooler indirect side. Put the peppers and onions in a grill-safe pan with olive oil and oregano; never pour oil onto the flame.

3. 03

   Grill on separate tracks

   Turn whole links every few minutes for roughly 15–25 minutes, moving them to indirect heat if they brown too fast. Stir vegetables in their pan for about 15–25 minutes; add garlic near the end.

4. 04

   Check before slicing

   Check the thickest part of every link with an instant-read thermometer: 160°F (71°C). Keep cooking any link below that temperature. Color and elapsed time do not establish doneness. Move finished vegetables away from direct heat; do not return cooked food to a plate that held raw sausage.

5. 05

   Bring the plate together

   Toss vegetables with vinegar, rest the links briefly and serve together. Finish with parsley and taste the vegetables before adding salt: the mild sausage should not disappear under extra seasoning.

The grill rule: Use the cooler side when the casings brown ahead of the center. Never chase grill marks at the expense of doneness.