Grilled Italian Sausage and Peppers Two Ways offers two crowd pleasing ways to serve these favorites.
Growing up in an Italian-American family in New Jersey, Italian sausage and peppers was a favorite and familiar summertime meal, whether from the backyard barbeque grill at Vito’s grandparents’ house or from one of the innumerable kiosk restaurants rising from or lining the boardwalk at seaside resorts “down the shore”, no tables, just counters with bar stools to “eat it there or take away somewhere”. Regardless of the venue, Italian sausage and peppers never failed to satisfy.
We have always preferred the grill to the griddle for cooking sausages and peppers; the slightly smoky and charred exteriors of the sausage links and peppers pieces yielding to juicy, flavor-bursting interiors upon biting into them. Here, we’ve prepared grilled Italian sausage and peppers two ways; the classic on a roll topped with melting provolone and mozzarella cheeses and grilled pepper strips and an alternative preparation with the sausages sliced into thin rounds and combined with the grilled pepper strips, then all mixed into quick tomato sauce with pasta. Either way, you will surely be satisfied. Enjoy!
