How to Make Grilled Sausages with Peppers and Onions

Hosts Bridget Lancaster and Julia Collin Davison grill up Sausage and Peppers.
Get the recipe for Sausage and Peppers: cooks.io/2NpDL5l
Buy our winning grill tongs: cooks.io/2IOa1zQ
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen

[@stevenkukene9970]

I proclaim my love for these girls! ❤️

[@linnyrae4408]

I add my thoughts the same as someone else said.... "who needs a recipe for sausage and peppers?" Well I have changed my mind! these are AWESOME!

[@jeanniearnold7906]

Grill those buns. Extra yummy!!

[@joanaubry6395]

Love watching you ladies!

[@dweidemann]

Well this certainly changed the trajectory of my aim for dinner tonight. Well done. Details I was unaware of: - Adding distilled white vinegar & sugar to onions & peppers - Microwaving onions & peppers in advance - Using a baking pan on the grill instead of a frying pan for the onions & peppers - Getting the sausages mingling with the onions & peppers prior to final serving - Cooking sausages on low heat and then finishing them on high heat

[@commontater1785]

No no no no no. For such a classic recipe, this sounds waaaay too complicated. Complicated for the sake of being complicated.

[@robertparkinson5254]

@@commontater1785 I've cooked it the simple way and this way. This way is 100x better. The pepper and onion taste so sweet and nice. The sausage isn't over cooked. I was impressed with my own cooking for once

[@juliodefreitas157]

Absolutely yum..thank you for sharing your recipe ❤❤👍👍🍷🍷

[@BelleLopez312]

Best method I have ever seen with mucho flavor! Thank you. Good eatin', Ladies. 🥰

[@semco72057]

The sausages and the onions and peppers are looking great together and you cooked it perfectly.

[@GandalfGreyhame3]

I was skeptical but this was amazingly yummy! I'm so proud of myself!

[@vernabryant2894]

Looks delicious I'll try this.

[@AmandaLander]

Made these tonight. So good!

[@williemcmeans4003]

I’m excited to try this recipe. I’ve already purchased hot Italian, I’m going back to my favorite market to buy sweet Italian sausages as well. Many thanks for this recipe.

[@savannarichard6059]

Yummy

[@TheTraceylee65]

My favorite grill recipe 👍

[@nekomancey4149]

I've been eating sausage pepper onion hoagies for years. Had never tried the sugar and vinegar in the mixture before though. I approve wholeheartedly. Especially good with celery salt.

[@christineramseyer4721]

I just made this with some brats we got with a half hog. Oh, wow! Other than adjustments for our very small grill, it worked great. The taste was out of this world.

[@PegsGarden]

Looks delicious!

[@crestonediamond]

How about buttering the inside of the bun and putting it on the grill to warm up?

[@charreed8727]

Garlic butter...mmmm

[@jmason61]

Since I was on a sausage & pepper sub hunt....not enough mentioned anywhere about the rolls! Super important recipe part!!!

[@Lycan_24_7]

This was a good recipe, toasted the buns. It was a hit with the kids and their friends.

[@susang8652]

I loved that u ladies enjoyed the sausages with a great beer! Making this for dinner with my Bell's IPA! Cheers and can't wait for dinner!

[@KiLLJOY1056]

Beer is so gross lol why ruin a good meal 🤢

[@FrugalOverFifty]

I gotta make this

[@stevelogan5475]

Nice recipe, also good with 1 bell pepper & 1 pablono, another option is german brats or metts with it, btw, pablano's are not hot peppers

[@rickyzuron]

I love them at the fair.

[@JonAnderhub]

Yummy!

[@Momtocam1997]

My husband's favorite meal..

[@jimwood5796]

Wicked awsom

[@FazeCaliph]

I love using tri colored bell peppers. Each gives a certain flavor

[@carolmccoy5053]

Great tip on cutting a pepper 🫑

[@artcosta5877]

I'd like to see how you made your homebrew!

[@Soxruleyanksdrool]

Grill red AND green peppers with the onions for color. Also add some hot peppers like cubanelles for a kick. Provolone cheese and brown mustard complete these subs.

[@mosecall9046]

I love theys lady's good tips and I think you are so beautiful to be watching well done

[@NaturalFlirtGamer]

Now that it's winter, would be nice to show some of these recipes for indoor cooking on stovetop or oven... my enthusiasm for sausages wanes when I'm freezing my tush off standing in the snow to grill. :D

[@RandemNJ]

They now sell indoor grills ....problem solved.

[@NaturalFlirtGamer]

@@RandemNJ I think if you watched the video, you'll see that the recipe relied on a real grill, with a "cool" side & a "hot" side. So your simplistic & slightly condescending solution just doesn't seem to be the ticket.

[@RandemNJ]

@@NaturalFlirtGamer wasn't condescending....you just assumed.....I'm sure there's alternative ways to indoor grill and still achieve similar results than freezing your butt off outside in the snow to grill.....but if thats you then hey, be my guest.....😂

[@NaturalFlirtGamer]

@@RandemNJ You perhaps don't realize, but there are many, many people who regularly grill in the snow & cold because they love grilled foods. Finding that exact solution of how to achieve the same grilling results _indoors_ was the entire purpose of my original reply. Current indoor grills are not suitable for their recipe as shown in the video, so merely saying "they sell indoor grills" seemed to imply that I did not even conceive of the simplicity of your solution so it seemed condescending. I wish indoor grills could accomplish all that an outdoor one could - perhaps magic would help.

[@RandemNJ]

Ok Julia mentioned cooking the sausages on the "cool side" of the grill.....maybe as the alternative, cook them in the oven with the proper temp. ...then when done, finish off on a indoor portable grill or cast iron skillet with the grill marks on them....may not be exactly like outside but maybe close to it and you'll be warm indoors instead of freezing your "tushie" off

[@susiebergen2332]

Yum that looks good.😋

[@thegoodplate]

I would also add a jalapeno sliced to the mix.

[@Custerd1]

Costco does sausages and peppers pretty well too.

[@commontater1785]

OMG, like, hot and ready to eat? What have I been missing?!

[@Custerd1]

@@commontater1785 Covid forced Costco to stop making them.

[@edwardprincipe4854]

What is the cook time for the peppers and onions if you do not have a. Microwave?

[@chrismeiklejohn]

This is the recipe I was looking for! Go Sox! :)

[@red00eye]

Don't poke the sausage? Got it.

[@bobfitzgibbon6822]

How long did you microwave the peppers and onions?

[@kitjune9333]

Six minutes on high

[@judithcampanell8047]

How would you prepare large amount ?

[@geniuspharmacist]

What's the brand and model of this grill?

[@robertlindstadt7932]

Just like the ballbark

[@paddle_shift]

It's deja vu all over again. Could have sworn I watched this a week or so ago.

[@itburns5756]

I thought so too. We must have been hallucinating though.

[@protocolofficer2629]

Yowza!

[@intrepiddevildog]

Hi👍👍

[@infantrysoco82d]

Why isnt this in your cookbook?!?

[@thejacobhill]

What grill is that?

[@NINJA4RL]

The biggest problem I have with doing this at home is every brand of sausages I have tried throughout the years is full of gristle/chewy cartilage. No real butchers in my area so Im stuck with the supermarket, thus I do without

[@yt650]

I think it would be a good idea if we were able to print the recipe. I have the best of intentions when I look at this but a few days later I can’t remember what the ingredients were and so I just forget about it, it’s just a waste of time to watch these videos which I do like if I can’t print them.

[@torinbrown8196]

You CAN print out the recipe. Just open up the description box. There's a link located there for said recipe.

[@yt650]

Torin Brown . The recipe is there but no way to print it. I’ve use an iPad and I can operate a printer from the iPad but there’s no way to print the recipe. Other cooking videos have begun to have the ability to print the recipe because they know they are losing viewers. I have not ruled out that I am not savvy enough to do this but everything that I’ve tried and looked at doesn’t help me.

[@stephw6046]

Screenshots. :)

[@claro371]

Use cheese and parsley sausage.

[@itburns5756]

I never knew that stuff actually exists. Now I want it.

[@stokesjo82]

Steam or toast those buns!

[@scottodonnell7121]

One of those peppers has to green. It's the colore of the Italian flag

[@fwolf4867]

Hi 👋

[@crazymanbbqcompany1592]

Love you Lady's... you're so sweet 😊😍

[@barrettwinans]

Can I substitute white wine vinegar for the reg vinegar?

[@tree3po]

Tip of the day. "DON'T POKE THE SAUSAGE". ;)

[@rickyzuron]

Grill the buns

[@slvsfr]

Why nuke first? Would a little more time on the grill not work?

[@kevinmullins4919]

How long in the micro. not clear?

[@montyc4606]

6 minutes

[@kevinmullins4919]

@@montyc4606 Thanks

[@markhicks3227]

How do you have sausage peppers and onions with no exotic mustard LOL?

[@janetfarrer3647]

M

[@ptkr2482]

*Raw sausage tongs stirring the cooked peppers ruffles my feather a little.*

[@edg5218]

The heat in that grill would kill any bacteria also they are still cooking. People get to freaked out in today's world.

[@silverbullet7434]

Needs maranara to be the best.....

[@YourPlanetIsAToilet]

WTF do you know? Eating sausages at ballgames... that's a new one on me!I'll do ya one better: Spicy Italian sausage, the peppers and onions... and DON'T forget the POTATOES!!! All fried swimming in canola oil. Yeah, now try that and sit down!

[@timtravasos2742]

Lots of off and on on the grill. But I'm sure it gives good results.

[@patmercer8591]

Casing should always be removed. It's easy to do - just slit down the sides and they will peel right off in one piece. The sausages can still be cooked whole.

[@imhangryyall]

No red! Only green! :)

[@silvanasalerno7867]

It doesn't look cooked enough inside.

[@quad1000]

Christopher Kimball and this blonde never seem to like each other. Almost seemed uncomfortable, even for the viewer. And I'm dumb as a post. But I thought that guy was good, too.

[@madthumbs1564]

Air fryer - better maillard.

[@hambone3145]

Schmutz?

[@mrbear1302]

Why is this video showing up as new again?????? Already watched this a week ago as part of another video!!!!!!! You are filling up my notifications and suggested with videos I already watched!!!!!!! I knew Jack was greedy, but this is getting out of control!!!!!!!!

[@gardenjoy5223]

At 5: 33 after the bite, I can still see some red inside the sausage. That's under-cooked to me. Doubt that is the right kind of bread to go with it. Some homemade flat bread with a smear of sour cream would have been my first choice.

[@ohdearnotanotherone4075]

The thumbnail images for these recent videos-with two unflattering cutouts looking slightly past each other, on a closeup background image-have a vaguely Fox News vibe. 👎

[@d.t.1470]

What a disastrous recipe. The sausage, after 8 minutes on each side (on very low) hit 180 degrees. They were so overcooked, that they were completely ruined. Note there are no suggestions about an internal temperature at this first stage in the recipe - just "8 minutes per side". Sadly, I also disliked the vinegar and sugar on the veggies. No Italian around here would approve. Instead of the ball park, next time, they should take a trip to Little Italy. Finally I'm truly sorry to add one final criticism: what was with the roll, we use half a loaf of real Italian bread around here (crusty on the top and airy on the inside). Into the trash can it all went. Never again will I trust an ATK recipe.

[@christopherdavis9137]

Hi! I believe video showed the burners off on the cold side of grill for the 8 min portion of the cooking

[@d.t.1470]

@@christopherdavis9137 My very low could not roast a marsh mellow in an hour. The larger point was there was no temperature measurement, the horrid "seasoning" of the peppers and onions, and the poor choice of a roll. See Kenji Lopez for a competent recipe.

[@robertparkinson5254]

You sound pretentious af. Everything came out great when I did it.