Italian Grilled Sausage Recipe

1. Preheat grill

Preheat a gas or charcoal grill to medium-high (about 375–425°F / 190–220°C). If using a stovetop grill pan, heat over medium-high.

2. Oil the grill grates or brush the rolls lightly with 1 tbs olive oil to prevent sticking and for a toasted finish.

3. Grill sausages whole over direct heat, turning every 3–4 minutes, until internal temperature reaches 160°F (71°C) for pork sausages (about 12–15 minutes). For a quicker finish and cross-hatch marks, you can par-cook sausages in a skillet for 6–8 minutes then finish on the grill.

4. During the last 1–2 minutes of grilling, place split rolls cut-side down on the grill to toast lightly (watch closely to avoid burning). Remove rolls and sausages from grill and let sausages rest 2–3 minutes before assembling.

5. While the grill heats, heat 2 tbs olive oil in a large skillet over medium-high heat.

6. Add the thinly sliced onion and both bell peppers to the hot skillet. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp dried oregano. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes.

7. Add the minced garlic during the last 1 minute of cooking and stir to combine so garlic becomes fragrant but not burnt.

8. Deglaze the pan with 1 tsp red wine vinegar, scraping any brown bits from the bottom. Taste and adjust seasoning. Remove from heat and keep warm until assembly.

9. Slice each grilled sausage in half lengthwise if desired (this allows more contact with bread) or leave whole. Place each sausage into a toasted roll.

10. Spoon a generous portion of the warm panini peppers and onions over each sausage (about 1/2 cup per sandwich).

11. Top each sandwich with a slice of provolone or mozzarella if using. If you want the cheese melted, return assembled sandwiches to the grill or to a panini press for 1–2 minutes with the lid closed, or hold briefly over indirect heat until cheese softens and sandwiches are warmed through.

12. Garnish with fresh basil leaves and a pinch of hot pepper flakes to taste. Serve immediately.