Grilled Italian Sausage with Warm Pepper and Onion Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Luganega, a coiled slender Italian pork sausage sold at Italian markets and some supermarkets, often comes with flavorings such as spices and cheese. If you can't find it, substitute any fresh Italian sausage.
Ingredients
3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special equipment: a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers
Instructions
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
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