Ingredients
The following ingredients have 4 Servings
- 1 tablespoon vegetable oil
- 1 large onion, sliced into 1/4-inch strips or rounds (about 2 cups)
- 4 peppers, (bell, anaheim, hatch, etc.) stems and cores removed, sliced into 1/4-inch strips
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- small bunch of fresh thyme leaves, more for garnish
- Kosher salt and freshly ground black pepper
- 2 pounds sausage (Italian, Bratwurst or other fresh sausages)
- buns, for serving (if desired)
Instruction
- Heat oil in a large skillet over medium-high heat until shimmering. Add onions and peppers and cook, stirring frequently, until softened and browned in spots, about 8 minutes. Add vinegar and sugar. Remove from heat and stir until sugar is dissolved. Season to taste with salt and pepper and thyme leaves.
- Preheat the grill for 5 to 10 minutes.
- Transfer the onion and pepper mixture to a 10-inch disposable foil pan or heavy-duty foil packet. Nestle sausages into onion and pepper mixture.
- Place the tray on the hot side of the grill, bring to a simmer and then slide to the cooler side of the grill. Close and cook until sausages come to 140 or 145°F on an instant-read thermometer, about 20 minutes, turning once halfway through.
- Using tongs, remove sausages from peppers and place directly on the grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return sausages to peppers.
