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1
Special equipment: a smoker box and metal or wooden skewers
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2
Heat a grill to medium-low heat.
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3
Use a 2-stage fire or indirect heat setup on your gas grill.
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4
Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals.
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5
Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through.
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6
The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point.
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7
Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
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8
Meanwhile, skewer the onion quarters on metal or wooden skewers.
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9
Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes.
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10
Set aside until cool enough to handle.
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11
Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions.
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12
Place both into a food processor along with the olive oil and garlic and blend until smooth.
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13
Season with salt and pepper.
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14
Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini.
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15
Serve immediately.
