While that was heating up, I prepped the peppers and onions.
I like to grill these in a cast iron grill pan. I drizzled them with basil and garlic infused olive oil and sprinkled seasoned salt on them too.
Not long after prepping the veggies, the charcoal was ready to be dumped out of the chimney and repositioned for this cook.
I went with a 3 zone fire. High was towards the front of the grill, medium low was towards the middle and cool was on the opposite side. I put the cooking grate on the grill and let it heat up for about 5 minutes. After the 5 minutes, I used a wire brush to scrape the cooking grate. I then placed the cast iron grill pan with the peppers and onions over high heat section and the sausages over the medium low heat section.
When cooking raw pork sausages, you have to make sure they are cooked thoroughly without burning the outside of the sausages. To accomplish this, you have to make sure to turn the sausages every 5 minutes or so. Take special care not to puncture the skin of the sausage, otherwise the liquified fat will spray out and cause major flare ups which can burn the sausages if you are not watching closely. After about 20 minutes, the peppers and onions were done so I pulled them off.
I left the sausages on for another 5 minutes. I then pulled the sausages off and let them rest for about 5 minutes. I do this so that hot juices do not come spraying out of the sausage when cut and cause serious injury, plus it allows the juices to evenly distribute through the sausage as it cools. I sliced up the sausage, cut up the peppers and onions and mixed them together with some spaghetti sauce.
This is a simple yet delicious meal. Thanks for looking!
Chuck
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