Sausage and Pepper Mixed Grill
Grill toppers are a great way to cook on your barbecue. They are versatile, allowing you to cook breakfasts, and even bake! This recipe makes great use of the Griddle style topper, by letting you cook your veggies “fry-up” style while cooking the sausages on the cooking grids.
1 Griddle Pan
6 sweet peppers (red, yellow, green and orange), cut in half, stem and seeds removed, and cut into strips
1 head fresh garlic, cleaned and peeled
¼ cup, 60 mL olive oil
3 tbsp. 45 mL Country Herb Spice
1 tbsp., 15 mL olive oil
8 to 12 assorted fresh sausages Hot Italian, Mild Italian, Bratwurst, Chorizo, Andouille, Smoked Sausage, Farmer Sausage or your favorite sausage
1 cup 240 mL Mango BBQ Sauce
8 fresh Italian style sausage rolls
Install A Griddle Pan into grill according to manufacturer’s instructions.
Preheat grill and griddle pan to medium heat.
In a large bowl, toss peppers, onions and garlic cloves with olive oil and 2 tbsp. of Country Herb Spice. Pour vegetables onto the Griddle Pan and sauté for 10 to 15 minutes, stirring frequently, until tender. Add 1/2 cup Mango BBQ Sauce and toss to coat. Reduce heat to low and keep warm.
While peppers are cooking, lightly brush sausages with olive oil. Place the assorted sausages onto the other side of grill. Grill sausages for 6-8 minutes, turning occasionally and brushing with Napoleon® Mango BBQ Sauce, until thoroughly cooked (internal temperature 170°F) and lightly charred.
Remove vegetable mixture from the grill and mound onto serving platter. Top with grilled sausages and serve immediately with lots of bread and extra Mango BBQ Sauce on the side. Serve with grill toasted Italian style sausage rolls.