casings (6 to 8 links), or about 2 pounds store-bought
sausages
2 large onions, cut into ½-inch rounds
3 bell peppers (mixed colors), split into quarters, cores
and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 to 6 crusty hoagie rolls
Wooden skewers
- Ignite a large chimneyful of charcoal. When the
briquettes are coated in gray ash, pour out and distribute
evenly over one side of a charcoal grill. Set the cooking
grate in place. Or, if using a gas grill, heat one set of
burners to high and leave the others off. Scrape the grill
grates clean. - Place the sausages on the cooler side of the grill, cover,
and cook until an instant-read thermometer inserted into
the thickest part of the sausages registers 140° to 145°F,
about 15 minutes. Uncover the grill, move the sausages
to the hot part of the fire, and cook, turning occasionally
with tongs, until browned on all sides, about 2 minutes.
Transfer to a cutting a board or large plate, tent with foil,
and allow to rest for 10 minutes. - Meanwhile, skewer each onion horizontally with a
wooden skewer to keep the rings in place. Skewer the
peppers. Brush the onions and peppers with the olive oil
and season with salt and pepper. Place on the hot side of
the grill and cook, flipping occasionally, until tender,