American 20 min

Grilled Hot Links

Name: Grilled Hot Links
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb smoked beef hot links or andouille sausage; 1 tablespoon olive oil; 1 large white onion, sliced into thick rounds; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 tablespoon butter; Salt and black pepper; 4 hoagie rolls, toasted; Yellow mustard and hot sauce for serving

quickspicy

Ingredientsfor 2

490

Cal

20g

Protein

38g

Carbs

28g

Fat

11 lb smoked beef hot links or andouille sausage
21 tablespoon olive oil
31 large white onion, sliced into thick rounds
41 green bell pepper, sliced
51 red bell pepper, sliced
61 tablespoon butter
7Salt and black pepper
84 hoagie rolls, toasted
9Yellow mustard and hot sauce for serving

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Instructions

1
Preheat the grill to medium-high heat, around 400°F (200°C). Score 1 lb of smoked beef hot links or andouille sausage diagonally every inch on one side to increase surface area for caramelization and allow heat to penetrate faster.
2
In a bowl, toss 1 large sliced white onion and 1 sliced green bell pepper and 1 sliced red bell pepper with 1 tablespoon of olive oil, salt, and black pepper to coat evenly.
3
Place the hot links on the grill scored-side down first. Grill for 4 to 5 minutes until char marks form and the casings blister. Flip the sausages and grill for another 4 to 5 minutes until they are fully heated through and nicely caramelized on both sides.
4
At the same time, grill the onion and pepper slices for about 3 to 4 minutes per side until they are charred and softened. Remove everything from the grill once cooked.
5
While still hot, toss the grilled vegetables with 1 tablespoon of butter to melt and coat them. Slice the hot links on the bias into pieces or serve them whole.
6
Pile the sliced hot links into 4 toasted hoagie rolls and top with the grilled vegetables. Serve with yellow mustard and hot sauce on the side.