The Flavorful Method For Grilling Sausages With Onions And Peppers

Italian sausage goes with peppers and onions like the summer season goes with grilling. There's something about those three flavors that work so well together, whether you're adding the trio to a sandwich or eating them straight off your pan. You'll want to remember this balance of ingredients for the next time you grill sausage. There's an easy way to merge the three flavors, all before your sausage ever chars. 

Prior to grilling, mix your sausages in with your peppers and onions, and let the trio simmer in a tray over the grill, recommends J. Kenji López-Alt, per Serious Eats. Once your peppers and onions have finished cooking all the way through, let your sausages simmer alongside them. If you keep sausages directly with those vegetables, you'll infuse them with the juices from your just-cooked peppers and onions. This will increase the overall flavor of the meat and bring the entire dish together. Who doesn't want to maximize flavor with sweet, but smoky, peppers and onions? As for how best to pull off this trick, it's all about following the proper sequence of cooking techniques. 

Simmer sausages before charring them to maximize flavor

Some Italian sausage recipes also suggest another step, so you can brown your sausage alone before simmering it in your vegetable pan. So long as you first cook your vegetables and ultimately add your sausage into that mixture, the specifics are entirely up to you. For grilled meat, you'll also want to add a final step and finish the sausage with a nice char to give it a smoky taste. Then feel free to eat it as is, serve it on a hoagie roll, over pasta, or whichever way you prefer. 

With this sequence of cooking techniques, you'll achieve a desirable flavor that brings your entire dish together. While there are plenty of mistakes you can make with cooking sausage — whether you employ a too-high temperature or pick the wrong kind of meat — combining them with peppers and onions is always a good idea. Who knew this trio of ingredients could be so simple to make, yet taste so complex?