Smoked Italian Sausage with Grilled Peppers and Onions

1. 1

   Set up your grill for a 3 Zone fire.

2. 2

   A double layer of hot charcoal in the back, a single layer of hot charcoal in the middle and a drip pan in the front.

3. 3

   Placer sausage on the cool side of the grill over the drip pan.

4. 4

   And add a handful of wet hickory wood chips directly to the fire.

5. 5

   Maintain a temperature of 350F and smoke for 20 minutes.

6. 6

   When the smoke dies out add another handful of wet wood chips and smoke another 20 minutes.

7. 7

   Remove the sausage from the grill place in a drip pan and add the beer.

8. 8

   Place directly over the coals until it comes to a boil.

9. 9

   Then move back to the cool side of the grill.

10. 10

    Cook for approximately 1 hour or longer replenishing beer if need be.

11. 11

    Meanwhile slice and remove the seeds from the bell peppers.

12. 12

    The peel and sliced onion.

13. 13

    Coat bell peppers and onion with about 1/4 cup oil and sprinkles generously with salt and pepper.

14. 14

    Seal in a heavy duty sheets of aluminum foil.

15. 15

    place directly over the coals for about 10 minutes.

16. 16

    Flips over and cook for about 5 minutes more.

17. 17

    Serve with hoagie rolls and a variety of mustards.

18. 18

    This recipe will work equally well with bratwurst.

* Per serving · 4 servings · Values may vary.

No additional tips available.