Directions: |
Directions:Slice the peppers and the onion so that you have long strips of each.
Start cooking the onions and garlic in a large skillet with some olive oil. Just when they’re getting soft, add in the peppers and cover. You’re really just steaming them at this point to get them a bit soft.
Mix the apple cider vinegar, water and sugar together until the sugar is mostly dissolved.
Once the peppers and onions are soft (not really looking to caramelize fully at this point), pour the vinegar mixture into the pan and cover. Stir occasionally to prevent the sugar from burning. Let the liquid reduce until it gets thick, but not too sticky. Depending on how big your pan is and how much liquid you have, this is about 20 minutes.
Place the sausages in foil pans, allowing about ½” or so “breathing room” around them. Pour in the onion/pepper/vinegar mixture and work it around the sausages so that they are “nestled”.
Continue cooking on the BBQ, covered on medium heat until the liquid is sticky. Should be 15 minutes or so. Use a meat thermometer to ensure the sausages are cooked, but generally, they will be fine.
Optionally, take the sausages out and brown them up a bit on the grill.
I usually just serve them with roasted potatoes, but they would go well on a bun as well. |
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Notes: |
Personal
Notes: I started cooking this one a few years ago, when I was looking for a different way to cook up some sausages I had. It’s had a few tweaks, and, while it changes a little each time, I think I’ve settled on a preferred recipe. You can use any sausages you like... I’ve done this with moose sausages as well as typical Italian style pork, but my favourite is the flavoured/stuffed pork sausage from the meat counter at Save-on foods. They do a roasted red pepper and asiago cheese that works really well, and I also like the apple flavour.
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This recipe for BBQ roasted sausages is from