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Grilled Grimm’s Spicy Italian Sausages

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Grilled sausages, peppers and onions on a bbq.

Grilled Grimm’s Spicy Italian Sausages with peppers & onions and Zimmy’s All-Purpose sauce.
If you enjoy taking your portable grill camping or on a picnic, I’m sure you’ll agree a little prep at home before you go makes the event more enjoyable!
These peppers and onions only take a few minutes on the grill and the AP Sauce replaces the need to pack the entire fridge and pantry! Leaving you more time to enjoy your surroundings and build up an appetite!
My advice… take extra sausages, because I bet you can’t eat just one! 

Ingredients
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 jalapeño (seeds optional)
  • 1/2 red onion thinly sliced (in half circles) and marinated (recipe below)
  • 6-8 Grimm’s Spicy Italian Sausages
  • 6-8 brioche hot dog buns
  • Zimmy’s AP Camping/Picnic sauce (recipe below)
Preparation

Make ahead peppers & onions:

Preheat the barbecue to medium-high heat.

Poke a hole in each pepper and place over direct heat on the grill.

Cook (rotating occasionally) until each of the peppers skins is blackened. About 10-15 minutes.

Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel the peppers and discard the blackened skin.

Cut the bell peppers into thin strips and discard the seeds.

Slice the jalapeño into thin circles (seeds optional).

Place the prepared peppers, jalapeños & onions in small container and add a tablespoon of the onion marinade to the peppers.

To heat before serving, wrap peppers, jalapeños & onions in a foil pack or add to a small cast iron skillet and place on hot grill 5 minutes before sausages are done.

Preparing Sausages:

Preheat the grill on medium-low.

Place sausages on hot grill and cook (lid down) rotating occasionally for about 10 minutes.

Turn the grill to high, add the peppers & onions. Use a knife to put a couple of small incisions in each sausage, then cook for about 5 minutes, rotating regularly, until sausages are cooked and peppers/onions are hot. (Internal temperature for the sausages should be 160°F).

To serve:

Lightly toast the buns, spread Zimmy’s AP Sauce liberally, add sausage, peppers & onions.

Marinated Red Onions

Thinly slice red onion (in half circles), place in a bowl that fits the onions with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

(Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinates or even fry eggs.)

Zimmy’s AP Camping/Picnic Sauce
  • 3 tbsp BBQ Sauce (I use a habanero bbq sauce)
  • 1 tbsp Sweet & Smokey Mustard
  • 1 tbsp West Indian/Caribbean Hot Sauce (I use a pickled scotch bonnet sauce)

** If making more sausages or camping for longer, double or triple recipe. Delicious on sausages, burgers, chicken, pork chops, etc…

Red bbq with side arms out holding ingredients, by a river.

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

This summer, Grimm’s is giving away a Weber Portable BBQ in store at select locations! Enter to win between June 15 – September 6, 2020. Click here for all the details!