Grilled: Sausage, Peppers, & Onions

Instructions:

1. In a blender, thoroughly combine barbecue sauce, beer, and jalapeños to create a smooth marinade.

2. If necessary, trim the sausages to fit the buns. Pierce the sausage casings with a fork, which will help them absorb more of the marinade.

3. Place the sausages in a dish and pour half of the marinade over them, ensuring they're well-coated. Reserve the other half of the marinade for later use.

4. Add brown sugar to the remaining marinade and simmer it in a pot until it thickens. This sweetened marinade will be used for brushing onto the sausages during their final grilling stage.

   • Remember: Brown sugar burns easily on the grill, so only apply the sweetened marinade 5 minutes before the sausages are done.

5. Slice onions and bell peppers, setting them aside for later.

6. Grill the marinated sausages until they are cooked through, turning them occasionally for even cooking.

7. When the sausages are nearly done, brush them with the sweetened marinade to add a caramelized glaze. Meanwhile, preheat a skillet for cooking the vegetables.

8. Begin by sautéing the bell peppers in the preheated skillet with a small amount of olive or grapeseed oil to keep the veggies from sticking. After about 3 minutes, when the bell peppers start to soften, add the onions to the skillet. Continue to sauté and season lightly with salt and pepper to your preference. Once done, remove from heat.

   • I start with the bell peppers, then put the onions is about 3 minutes later. Onions cook faster than peppers so I give the peppers a head start.

9. Serve the grilled sausages in warmed sausage buns. Top them with Swiss cheese and the sautéed vegetables.