Grilled Sausages with Peppers and Onions

Whenever I can't decide what to serve for dinner with friends, I fall back on this reliable sausage and peppers recipe. Everyone loves it, especially me, because it is easy, looks great, and tastes fantastic. If your market carries them, use the light green Cubanelle frying peppers, which have a little more flavor than the standard bell pepper.

Ingredients: 
1/4 cup pure olive oil
1 garlic clove, thinly sliced
1 medium yellow onion, peeled and cut lengthwise into 1/2 inch thick slices
4 Cubanelle (frying) or green bell peppers, cored, seeded, and cut lengthwise into 1-inch strips
Kosher salt
Freshly ground black pepper
8 sweet or hot Italian sausages, pricked with a fork

Preparation:

1. Prepare an outdoor grill for direct cooking over medium-high heat (450 degrees Fahrenheit).
2. To make the peppers and onions:  Place a large flameproof skillet on the cooking grate.  Add the oil and garlic.  Cook, with the lid closed as much as possible, until the garlic is golden, about 2 minutes.  Add the onion and cook, stirring occasionally, until translucent, about 6 minutes.  Stir in the peppers and cook, stirring occasionally, until the peppers are tender, about 10 minutes.  Season the peppers with salt and pepper.  Remove from the heat.
3. Meanwhile, brush the cooking grate clean and lightly oil the grate.  Reduce the grill temperature to medium heat (350 degrees Fahrenheit).  If using a charcoal grill, the coals will have burned down to this temperature.  (If you can hold your hand just above the cooking grate for 3 to 4 seconds, the temperature is correct.)  Grill the sausages, with the lid closed as much as possible, occasionally turning the sausages, until they are browned and show no sign of pink when pierced with the tip of a sharp knife, about 15 minutes.  Remove from the grill.
4. Return the skillet to the grill.  Bury the sausages in the peppers and simmer to marry the flavors, about 5 minutes.  Transfer to a platter and serve hot.

 Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

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