This simple dish will please many a carnivorous Dad. The key to grilling fresh sausage is to pierce each link in several places to allow air and juices to escape. Otherwise, as the meat puffs while cooking, it will burst the casings and make a big, fat mess on Dad’s grill. And that’s just no way to tell the man you love with all your heart what you think of him, is it?
GRILLED SAUSAGE, ONIONS AND PEPPERS
1 large red onion, cut across into 1/4-inch thick rings
1 red bell pepper, halved, and seeds and core removed
1 green bell pepper, halved, and seeds and core removed
1 pound (6 links) sweet Italian sausage, poked in several places with a fork
6 top-split hot dog buns
2 tablespoons extra-virgin olive oil, divided
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/8 teaspoon salt
1. Light half the grill. (You will be cooking over both direct and indirect heat.)
2. Insert a toothpick horizontally through the center of each onion ring to hold it together. Place the onion rings and sausage on the unlit half of the grill (for indirect cooking). Place the peppers, skin-side down, over the lit portion for direct heat grilling and close the grill. When the peppers are fully charred, after about 10 minutes, turn and grill 4 to 5 minutes until softened. Set aside.
3. Cook sausage and onions 15 minutes, until well-marked on the undersides; turn and cook another 10 minutes, until cooked through. Remove from heat.
4. Brush the sides of the buns with a little of the oil; grill 1 minute on each side until just toasted and marked.
5. Whisk the remaining oil with the balsamic, basil and salt. Cut the onion rings in half and discard the toothpicks; cut the peppers into thin strips. Add the onions and peppers to the dressing; toss thoroughly. Place a sausage link in each bun and top with the onions and peppers. Makes 6 servings.
Nutritional analysis for each serving 293 calories, 17 g protein, 27 g carbohydrates, 2 g fiber, 13 g fat, 4 g saturated fat, 692 mg sodium