Italian and firecracker sausages cooked low and slow on the grill with beer-soaked peppers and onions, served together on a potato bun!
Meat Used: 2 packs of Johnsonville Sausages
Other Ingredients: Jar of mixed peppers, 2 large sliced vidalia (or sweet) onions, 2 cans of beer, potato rolls for serving
Wood Used: Hickory
Grill Temperature: 220-250
Meat Temperature: Cook til they sing!
Smoke time: 1 1/2 hours
- This is going to be a really simple prep, as the sausage is already seasoned, so we really just need to prep the peppers and onions. We’ll first put a jar of mixed roasted peppers and 2 sliced large vidalia onions into a foil pan (they were in season when we made ours but sweet onions would work just as well).
- Next, we’ll add about 2 cans of beer to it to fill it up. Don’t be scared to fill almost to the top, as this pan is going to be directly over the heat, so some of it will evaporate. And it’s ok to add more beer as this cook goes on (can’t have too much beer, right?!?!)
- Now we want to fire up our kettle for indirect heat with some hickory wood chips, and get to a temp of about 220-250 for a low and slow cook. Place the sausages on the indirect side of the grill and the pan of onions/peppers/beer directly over the heat. The direct heat under the pan will create a “hot tub” for our peppers and onions, allowing them to cook down. We will allow the sausages to go low and slow for about an hour.
- You will know when they are done as you will start to hear them “singing”–yes, that’s right, you read that right, they will sing! By “sing,” I mean you will hear them sizzle, making almost a whistling sound which is the casing of the sausage popping as the meat has cooked through.
- Once you hear them sing, throw them in the hot tub to “relax” for about 30 minutes to allow the beer to soak into the holes in the casings. The nice part about this is you can leave them in the hot tub for a while so if you are having a party, you can just slide the pan to the indirect side of the grill and they will stay nice and warm for a few hours as your grill cools down.
- You can eat these with a fork or be a man and serve them on buns. We used potato buns, as they are my favorite, but feel free to use any buns you like. Just make sure they aren’t super thin as the best part to me is the beer/pepper/onion liquid soaking into the bun!