sausage and peppers...

[AngryScientist]

My only culinary skills involve the grill, although i didnt think to take pictures, i'll share one of my specialties i made last night:

hot italian sausage, procured from one of the local delis to me, very good stuff. I grill it on the weber charcoal grill to perfection. concurrently, i make a double layer envelope of aluminum foil, fill it with thinly sliced bell peppers and onions, coated with a bit of salt and liberally with EVOO. seal the envelope tightly and throw on the grill early. flip it often. careful not to puncture it to let the oil out. once the sausage is grilled to my liking, i pull it off the grill and slice it with a broad diagonal slice.

throw the long italian hero rolls, also sourced locally right on the grill grates to toast lightly. pop open the envelope of peppers and onions hot off the grill and fill those freshly toasted rolls with sliced sausage, pepper and onions. sprinkle on some fresh grated cheese.

this is such a simple summer crowd pleaser. i've even served it to some fellow cyclists annually at one of our get togethers. always a winner.

anyone have any different takes on the old standard? other tips and tricks to enhance the goodness?

[TMB]

Grill the sausage.

Char the peppers on the grill (including a Serrano or two) and then slice roughly, lengthwise.

Sausage, peppers and tomato purée in a cast iron pan to finish it all off.

In bread.

Eat.

[robin3mj]

Easy/winter method:

Put all of the above mentioned items into a slow cooker with red sauce (gravy, in my Nan's vernacular), and cook all day.
Use an equal mix of sweet and hot peppers.
Eat later.

[mwynne]

Also fine slicing potatoes (and onion and garlic ideally), season as preferred (S&P, EVOO for good fresh new potatoes) using Angry's foil envelope method. Perfect for on-grill.

[David Tollefson]

For me it's sweet Italian pork sausage, sliced and seared, then add a mix of sliced green and red bell peppers. No draining. Served over rice.

[rwsaunders]

I have a friend who keeps an old cast iron skillet for use on his gas grille....onions, mushrooms, peppers, potatoes, eggs, etc. while he's grilling the meat. Works well on a gas grille with an auxiliary burner but on my Weber, it requires a pot holder for the handle as you need to close the lid to really heat things up. I've seen videos of folks using the same outdoor skillet method for preparing pizza toppings such as sausage and bacon, as the crusts cook quicker than the toppings on a Weber if you're not careful.