Italian Sausage and Peppers

Whether you make them in the oven or grill, sausage and peppers are always a winning combination. Made with just 4 simple ingredients, you can have this fantastic meal on your table in no time.

📝 Ingredients

• 1 lb Italian Sausages
• 3 medium red bell peppers (sliced)
• 2 medium onions (sliced)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves (unpeeled and whole)
• 2 sprigs fresh thyme ( or 2 teaspoons of dried oregano)
• salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Place the sausages, sliced peppers, onions, garlic, and thyme in a medium mixing bowl or large zip lock bag. If using a zip lock bag the bag. Toss to coat with two tablespoons of extra virgin olive oil.
2. 2--- In The Oven ---
3. 3Preheat the oven to 425°F/220°C. Arrange the sausages and pepper mixture evenly in a single layer on a large, rimmed baking sheet.
4. 4Season with salt and pepper. Bake for 25 to 35 minutes until the peppers are as tender and the sausages reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
5. 5Carefully remove the garlic cloves from the peel (they should easily pop right out), mash with a fork and mix into the rest of the dish.
6. 6Taste for seasoning and add salt as needed before serving.
7. 7--- On The Grill ---
8. 8Turn all burners to medium-high and heat grill with lid down until it reaches about 425°F/220°C, about 15 minutes. Scrape grate clean with the grill brush.
9. 9Set the sausages aside. Place the peppers and onion mixer on a large sheet of foil—season with salt and pepper. Then, fold up the foil so it’s sealed around the mixture. Be sure to seal the folds well and piece the top foil packet with a few tips with a fork or small knife.
10. 10Place the foil packet on the grill, close the lid and cook for 15 minutes.
11. 11After 7 minutes, place the sausages on the grill over indirect heat, close the grill and cook for 5 minutes. Open the grill, flip the links and move to direct heat for another three to four minutes or until they get a good char and reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
12. 12Remove the foil packet and sausages from the grill.
13. 13Carefully open the foil packet and remove the garlic cloves from the peel (they should easily pop right out), mash them with a fork, and mix into the pepper mixture. Serve with the sausages.
14. 14Taste for seasoning and add salt as needed before serving.