Ingredients with Measurements:
- 4 Andouille sausages
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss sliced peppers and onions with olive oil, salt, and pepper.
3. Grill sausages for 10-12 minutes, turning occasionally, until browned and cooked through.
4. While sausages are grilling, place the pepper and onion mixture on the grill or grill pan and cook for 5-7 minutes, until tender and slightly charred.
5. Serve grilled sausages with the pepper and onion mixture on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be used in place of Andouille sausage.
- Any color of bell pepper can be used.
Variations:
- Add sliced mushrooms to the pepper and onion mixture.
- Serve with a side of rice or quinoa.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Use tongs to turn the sausages and peppers and onions to prevent them from falling apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve on a platter with the sausages arranged in the center and the pepper and onion mixture surrounding them.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice or quinoa
- Grilled corn on the cob
- Roasted potatoes
Troubleshooting advice:
- If the sausages are sticking to the grill or grill pan, brush them with a little bit of oil.
Food safety advice:
- Make sure the sausages are cooked through to an internal temperature of 160°F.
Food history:
- Andouille sausage is a smoked sausage that originated in France and is now commonly used in Cajun and Creole cuisine.
Flavor profiles:
- Spicy, smoky, and slightly sweet.
Serving suggestions:
- Serve as a main dish for a summer barbecue or as a quick and easy weeknight dinner.
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Region: Cajun/Creole