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Grilled Beer Braised Italian Sausage and Charred Bell Peppers Recipe
The hero of every state fair, this savory sausage sandwich, prepared with charred peppers, says delizioso in every bite!
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Ingredients
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6 Italian sausages
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4 bottles (12 oz. each) lager
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4 tbsp. unsalted butter
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1 red bell pepper, whole
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1 green bell pepper, whole
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6 Italian sandwich rolls
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spicy brown mustard
1 Food Prep
This grill-friendly recipe requires almost no prep time; simply assemble your ingredients and fire up the grill.
2 Grill Prep
Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*
* Compared to Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450+°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place a disposable aluminum half pan directly over the coals and add the beer and butter. Once the liquid is warm, add the sausages and allow them to simmer until pale white and cooked through, approximately 10 minutes.
As the sausages simmer, grill the (whole) bell peppers, turning frequently until charred on all sides. Once charred, remove the stem and seeds from the peppers and cut into strips, and set aside.
Remove the sausages from the beer, and place directly on the grill. Grill the sausages for 3–4 minutes per side until browned and lightly charred. Sausages are done when they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Finally, assemble the sandwiches by placing one sausage in each bun, then top with charred peppers and spicy brown mustard.
Serve immediately and enjoy!
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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