Chicago-Grilled Italian Sausage with Peppers & Onions

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat a gas or charcoal grill to medium-high (450–500°F / 230–260°C). Oil the grates or brush a little oil on the sausages to prevent sticking.

   If using charcoal, let coals burn until covered with light ash for steady heat.

2. 2

   Trim and slice the peppers and onion into 1/2-inch strips; mince the garlic.

3. 3

   Toss sliced peppers, onion, and minced garlic with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano and the crushed red pepper (if using) in a bowl.

   Use a grill basket or fold the vegetables into a heavy-duty foil packet with a few holes for steam to escape.

4. 4

   Place the sausages on the grill and cook, turning every 3–4 minutes so all sides char evenly.

   Cook to an internal temperature of 160°F (71°C) for pork sausages; use a probe thermometer for reliability.

   12 min
5. 5

   While the sausages cook, grill the prepared peppers and onions in the grill basket or foil packet, tossing or shaking once halfway through.

   Aim for good color and softened edges — charring adds flavor.

   10 min
6. 6

   If you want melted cheese, place a provolone slice on each cooked sausage and close the grill lid for 1–2 minutes to melt.

   Alternatively, set cheese on sausage off direct heat and cover with a bowl to trap heat.

   2 min
7. 7

   Toast the split hoagie rolls face-down on the grill until lightly browned, about 30–45 seconds.

   1 min
8. 8

   Transfer sausages to a cutting board and rest for 2 minutes.

   Resting lets juices redistribute and prevents the bun from getting soggy.

   2 min
9. 9

   Assemble each sandwich: place a sausage in a toasted roll, heap on grilled peppers and onions, add pepperoncini or giardiniera if using, and garnish with parsley.