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I love a good grilled sausage and peppers sandwich as much as anyone. But this recipe takes this classic sandwich and pushes it over the top. Featuring Snake River Farms Hot Italian Kurobuta Sausage Links cooked on Big Green Egg, this recipe should be at the top of your to do list. Now sit back, grab an ice cold Peroni and enjoy this recipe for Big Green Egg Grilled Sausage and Peppers Sandwich
Big Green Egg Grilled Sausage and Peppers Sandwich
Preheat your Big Green Egg to 400°F set up for direct grilling. I am using the MiniMax for this cook. While the Big Green Egg is preheating slice 1/2 red onion, 1 yellow bell pepper, and 1 red bell pepper. Place in a bowl then add 1 Tbsp of olive oil and a few shakes of Dizzy Pig SPG seasoning.
When the Big Green Egg is coming up to temp, place one of their 10.5″ Cast Iron Pans in to preheat. When the Big Green Egg is preheated to 400°F place the seasoned onion and pepper mixture in the cast iron pan. Saute 5-10 minutes stirring often until the veggies have some color and are nice and soft. Remove the cast iron pan and veggies when done and set to the side.
Make sure to rub oil on the grill grate before place the sausage links on. I am using Snake River Farms Kurobuta Hot Italian Sausage Links for this cook (so good). Cook the sausage for 10 minutes or so turning often. When they measure 135°F internal, pull and set to the side.
Take softened butter and rub your sausage rolls inside and out. Place them on the Big Green Egg and toast each side for 1-2 minutes. When the rolls are toasted, remove and set aside.
Next place the sausage links in the cast iron pan, cover with the onion peppers mix, and top with 4 slices of provolone cheese.
Place back in the big green egg for 5 minutes or so until the cheese is melted. Remove and start to assemble your sandwiches.
Before making your grilled sausage and peppers sandwich make a delicious pesto mayonnaise. Take 3 Tbsp of pesto and 2 Tbsp of mayonnaise and mix together.
Now take your grilled bun, spread some of the pesto mayonnaise, and place the grilled sausage and peppers covered with cheese in to the roll. Take a big Buddha Bite and write me a thank you in the comment section below!
Big Green Egg Grilled Sausage and Peppers Sandwich
Ingredients
- 1 package of Snake River Farms Hot Sausage Links or 8oz of hot sausage links
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 Tbsp olive oil
- 1 Tbsp Dizzy Pig SPG Seasoning
- 3 Tbsp Pesto
- 2 Tbsp Mayonnaise
- 4 slices of provolone cheese
- 2 sausage rolls
- 1 Tbsp butter, softened
Instructions
- Preheat your Big Green Egg to 400°F set up for direct grilling. I am using the MiniMax for this cook. While the Big Green Egg is preheating slice 1/2 red onion, 1 yellow bell pepper, and 1 red bell pepper. Place in a bowl then add 1 Tbsp of olive oil and a few shakes of Dizzy Pig SPG seasoning.
- When the Big Green Egg is coming up to temp, place one of their 10.5" Cast Iron Pans in to preheat. When the Big Green Egg is preheated to 400F place the seasoned onion and pepper mixture in the cast iron pan. Saute 5-10 minutes stirring often until the veggies have some color and are nice and soft. Remove the cast iron pan and veggies when done and set to the side.
- Make sure to rub oil on the grill grate before place the sausage links on. I am using Snake River Farms Kurobuta Hot Italian Sausage Links for this cook (so good). Cook the sausage for 10 minutes or so turning often. When they measure 135°F internal, pull and set to the side.
- Take softened butter and rub your sausage rolls inside and out. Place them on the Big Green Egg and toast each side for 1-2 minutes. When the rolls are toasted, remove and set aside.
- Next place the sausage links in the cast iron pan, cover with the onion peppers mix, and top with 4 slices of provolone cheese.
- Place back in the big green egg for 5 minutes or so until the cheese is melted. Remove and start to assemble your sandwiches.
- Before making your grilled sausage and peppers sandwich make a delicious pesto mayonnaise. Take 3 Tbsp of pesto and 2 Tbsp of mayonnaise and mix together.
- Now take your grilled bun, spread some of the pesto mayonnaise, and place the grilled sausage and peppers covered with cheese in to the roll. Take a big Buddha Bite and write me a thank you in the comment section below!
Nutrition information is automatically calculated, so should only be used as an approximation.
