Gas-Grilled Sausages with Peppers and Onions
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Appears in Cook's Illustrated July/August 2008
This classic pairing sounds tailor-made for the grill. But the reality is usually vegetables that are both crunchy and charred and sausages that either dry out or—worse—catch fire.
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WHY THIS RECIPE WORKS
We wanted a foolproof grilled sausage recipe that would produce nicely browned links with juicy interiors, accompanied by tender, well-cooked vegetables. As a first step, we started the vegetables, then layered the raw sausages over the hot...
