Grilled sweet Italian sausages, peppers and red onions with a honey and balsamic glaze, served on a bed of baby arugula
Italian sausage, red peppers and onions, a classic combination, right? Well, they’re even better when served on a bed of fresh baby arugula greens. No additional bandage required!
The heat from the sausage, peppers, and onion will help wilt the arugula a bit, and the juice from the sausage is all you need for the veggies.
How to cook sausages on the grill
If you cook sausages, you need to keep cooking them medium low heat, otherwise they will cook tough and dry. That means for the grill indirect heator the cool side.
We positioned the sausages on the top rack of our grill, with the peppers underneath, to allow the sausages to baste the peppers with any juice or fat released during cooking during cooking.
Grilled Italian sausage with peppers, onions and arugula
If you don’t have a grill, sauté the onions and peppers in a little oil over high heat in a large, preferably cast-iron, skillet. Then reduce the heat to medium-low, add the sausages and cook, turning the sausages occasionally, until the sausages are cooked through.
Towards the end of the cooking time, baste with the honey and balsamic vinegar mixture.
ingredients
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1 large red onion, sliced*
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2 large red bell peppers, seeded and cut into thirds
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1 pound sweet Italian sausage links
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Extra virgin olive oil
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Salt
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3 tbsp honey
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3 tablespoons balsamic vinegar
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2 to 3 handfuls of baby arugula
- *Cut the onion wedges so that the root end on each wedge is still intact. This will make the onion slices easier to grill and prevent them from falling apart on the grill.
method
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Preheat the grill
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Mix in the balsamic vinegar and honey
place in a small bowl and set aside.
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Grill the onions
Brush the onions with some olive oil and sprinkle with salt. Brush the grill grates with some olive oil. Place the onion wedges on the grill and cover the grill.
Let the onions roast for 5 minutes, or until lightly charred. Flip the onions and finish them off on a cooler part of the grill.
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Grill sausages and peppers
Brush sausages and peppers with olive oil. Sprinkle salt on the peppers. If your grill has two tiers, place the sausages on the top part of the grill and the peppers directly below.
That way, when the juice and fat drips from the sausages, it falls onto the peppers, giving them flavor while preventing them from flaring up.
If your grill doesn’t have two tiers, place the peppers on the hottest part of the grill and the sausages on the coolest.
Cover and grill for about 15 to 20 minutes. Periodically check the sausages and peppers and turn them as needed.
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Drizzle with honey and balsamic vinegar mixture
Towards the end of the cooking time, baste the sausages, peppers and onions with the honey and balsamic vinegar mixture.
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Remove from the grill, cut the sausages, cut the peppers and onions
When the sausages are cooked through and the peppers and onions are cooked, remove them from the grill and transfer them to a sheet pan or large bowl.
If desired, remove some or all of the charred skin from the peppers. Cut the peppers into long strips and cut the root end off the onions to separate the pieces.
Cut sausages into thirds. Mix everything well in the pan or bowl.
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surcharge
To serve, place a bed of baby arugula on serving plates and garnish with sausage, peppers, and onions.
