Someone brought this to our potluck block party back in May and I swooned it was sooo good. I immediately tracked down the recipe and have made it several times since. It is a healthy Paleo dish that is perfect for potluck events or simply enjoying at home. It’s gotten rave reviews every time I’ve made it, from both Paleo and Neolithic eaters alike (my picky-children excluded).
Grilled Sausage, Pepper & Onion Saute
- ~2lbs Italian Sausages (~12 links) — we like a mix of hot and sweet pork sausages
- 3-4 bell peppers, assorted colors
- 2-3 onions
- 1.5 Tbsp healthy fat (we use coconut oil or EVOO)
- 3 cloves garlic, minced
- 1 Tbsp Italian seasoning
- salt & pepper to taste
Pierce sausages with a fork so they don’t explode while cooking. Then put them in a large pot and fill with water until the water covers the sausage.
Heat water on high — when it comes to full boil, cover the pot and turn off the heat. Let sausages rest in hot water for 20 minutes.
Preheat your grill to medium heat.
While the sausages are resting, start slicing your peppers and onions. I cut off the tops of my peppers, cleans out the seeds, then slice once length-wise, and then cross-wise to create half-rings. I do the same thing with the onions — cut off the top, slice it once from top to bottom, peel off the outer layers, then slice along the onion to create half moon/half-rings.
In a large frying pan (or other pan big enough to hold all your ingredients), add your oil and heat on low.
Add the minced garlic and saute on low for about 30 seconds. Then add your peppers and onions and saute these — stirring occasionally.
When the sausages are done resting, put them on the grill and grill for about 3-5 minutes on each side. Boiling them in the water gets them cooked, putting them on the grill gets nice grill marks and imparts a delicious flavor.
When the sausages are nicely browned, bring them back in and slice them into bite-sized pieces. Add them to the peppers and onions, along with your seasonings. Stir to combine and cook on medium to low heat to desired doneness — I like my peppers and onions pretty soft, but some may prefer a little more crispness.
This another no fuss, easy-to-adapt recipe; feel free to add more sausages and veggies to feed a crowd or cut it down to make a smaller portion. You can also start with cooked chicken sausages, simply skip the part about boiling them in water.
The last time I made this, I added a splash of balsamic vinegar at the end and that added a whole nother wave of deliciousness.
This Italian sausage dish would typically be served in a hoagie roll, but I think you’ll find it stands well on it’s own and you’ll never miss the bun!