The best strategy for making this quick grilled meal is to start with the sausage. Once it is ready to be turned, add the onions to the grate. When the sausage is looking mostly cooked (maybe when you move it to indirect heat), add the peppers for a brief kiss of heat—you want it to maintain some structure and crunch. Everything will be done at the same time and ready to serve hot.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate with extra-virgin olive oil. Stir 2 small garlic cloves, finely grated, ⅓ cup distilled white vinegar, ¼ cup mild honey, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until honey is dissolved. Season dressing generously with freshly ground black pepper; set aside.
Step 2
Toss 1 large white onion, cut into quarters through root end, 1 lb. Italian long hot peppers, pricked all over with a paring knife, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a large bowl to coat. If using 1 lb. sweet coiled Italian sausage links, thread horizontally onto 3 parallel skewers, spacing about 2" apart.
Step 3
Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to grill, turning and rotating occasionally, until cooked through, 8–10 minutes. Transfer sausage to a platter.
Step 4
Meanwhile, cook long hot peppers and onion over direct heat, turning often, until peppers are blistered and onion is charred around the edges, about 2 minutes for peppers and 6–8 minutes for onion. Transfer back to large bowl.
Step 5
Pour reserved dressing over vegetables; toss to coat and separate onion. Season with more salt and black pepper if needed. Mound on top of sausage and drizzle any excess dressing over. Serve with country-style bread.
