Grilled Sausages Peppers and Onions

1. 1

   Place your grilling sausages in a pan and cover with water (beef broth or beer, I pre cooked mine in dark beer with 1 tablespoon minced garlic)

2. 2

   Bring to a boil then reduce heat and simmer for 30 + minutes (if you are using beer be careful and watch for boil over).

3. 3

   Cut the bell peppers and half and remove seed.

4. 4

   Cut onion into very thick slices.

5. 5

   And secure together with shish kabob sticks or toothpicks.

6. 6

   Coach with oil on both sides and sprinkle with salt and pepper.

7. 7

   Set up your grill for Direct Heat (low).

8. 8

   Grilled sausages and vegetables over low heat (keep an eye on the sausages, if there is to much heat the casings will split and cause flare ups).

9. 9

   Keep rotating the sausages and vegetables on the grill.

10. 10

    A little charing on the vegetables is ok.

11. 11

    The vegetables will take about 15 minutes to soften.

12. 12

    When the vegetables are softener remove it from the grill.

13. 13

    Remove toothpicks or shish kabob sticks from the onions and slice.

14. 14

    Remove the outer skin from the bell peppers and slice.

15. 15

    Lay out buffet style with a variety of mustards and hoagie rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.