Grilled Smoked Sausage and Pepper Sandwich

Name: Grilled Smoked Sausage and Pepper Sandwich
Yield: serves 6
Ingredients: 1 red bell pepper, seeded, sliced into rings; 1 yellow bell pepper, seeded, sliced into rings; 1 orange bell pepper, seeded, sliced into rings; 1 large red onion, sliced into rings; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 1/2 cup Neely’s BBQ sauce (see page 37), for brushing; 2 pounds smoked sausages (such as kielbasa or smoked brats), sliced in half lengthwise, then in crosswise quarters; 3 tablespoons chopped fresh parsley; Six 6-inch hero rolls, split lengthwise, toasted; Creole mustard, for serving

December 14, 2011

PAT I can eat grilled sausage all by itself: there is something about the mix of pork and spices that just makes my belly happy. Now, I can also eat grilled peppers and onions all by themselves—or as a veggie side dish. Combine the two, however, and it’s “Look out!” (I like to add spicy Creole mustard for a little extra kick.)

Recipe information

Yield
serves 6

Ingredients

1 red bell pepper, seeded, sliced into rings

1 yellow bell pepper, seeded, sliced into rings

1 orange bell pepper, seeded, sliced into rings

1 large red onion, sliced into rings

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1/2 cup Neely’s BBQ sauce (see page 37), for brushing

2 pounds smoked sausages (such as kielbasa or smoked brats), sliced in half lengthwise, then in crosswise quarters

3 tablespoons chopped fresh parsley

Six 6-inch hero rolls, split lengthwise, toasted

Creole mustard, for serving

Preparation

Step 1
Prepare the grill to medium heat.
Step 2
Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes. Brush with barbecue sauce for the last few minutes of grilling. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
Step 3
Remove the veggies to a bowl, and toss with the chopped parsley. Grill the rolls until toasted. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.

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Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsSandwich Bell Pepper Vegetable Sausage Meat Main Dinner Lunch Dairy Free Grilling Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes