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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Sausages, Peppers & Onions   
    Categories: Pork, Vegetables, Breads   
         Yield: 4 servings   
       
         4    Sweet or hot Italian pork   
              - sausage links   
         1 lb Bell peppers; any colour,   
              - seeded, stemmed, cut   
              - across in 1/2" thick rings   
         2 lg Yellow or red onions;   
              - peeled; cut in 1/2" rings   
              Olive oil   
              Salt & black pepper   
         4    Hero, hoagie or sub rolls;   
              - 6" long, halved lengthwise   
              - but still connected   
       1/4 c  Red wine, Sherry or apple   
              - cider vinegar   
           pn Dried oregano (opt)   
       
     Prepare a charcoal or gas grill for two-zone cooking   
     over medium-high heat. (For a charcoal grill, pour the   
     coals on one side. For a gas grill, heat all burners   
     covered on high, then reduce one burner to medium-high   
     and turn off the other. If your grill has three burners,   
     reduce the outer two to medium-high and turn off the   
     middle.)   
        
     Meanwhile, remove sausages from the package to come to   
     room temperature and to air-dry. In a large bowl or   
     baking dish, toss the peppers and onions with olive oil,   
     salt and pepper to coat. Lightly brush the interior of   
     the rolls with olive oil.   
        
     Clean and oil the grates. (Dip the trimmed end of the   
     onion in oil and use it to grease the grates). Place the   
     peppers and onions over the flame (direct heat) and   
     place the sausages where there is no flame beneath   
     (indirect heat). Cover and cook, flipping occasionally,   
     until the vegetables are softened and charred in spots   
     and cooked through, 14 to 20 minutes. (To keep all of   
     the juices in, insert the thermometer into the ends of   
     the sausages as opposed to pricking the sausage casing.)   
        
     To the now-empty bowl or baking dish, add the vinegar, 3   
     tablespoons olive oil, and oregano, if using. Season   
     with salt and pepper. As the vegetables finish cooking,   
     add them to the bowl and toss to combine. Move the   
     sausages to direct heat and cook, turning often, until   
     charred and crisp, 2 to 4 minutes. (Cover if using a gas   
     grill.) Transfer to the bowl of vegetables to rest for a   
     few minutes. Grill the cut sides of the buns over direct   
     heat until toasted, 1 to 2 minutes. Divide the peppers,   
     onions and sausages between rolls.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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