A New Tailgating Twist: Grilled Sausage and Pepper Gridiron GrindersOle & Shaina Olmanson
My favorite part of tailgating has to be the food. There’s a certain rhyme and rhythm that comes with tailgating and gameday food. Plenty of burgers, brats and nachos are sure to be consumed, but rather than accept the classic as it is, why not add a bit of spice and flare.
These grilled sausages are paired with sweet bell peppers and topped with mozzarella and fresh basil. It’s Italian flavor from the grill, switching up your tailgate just a bit.
Grilled Sausage and Pepper Gridiron Grinders
3 medium bell peppers, red and yellow
1 pound sweet Italian sausage
1 yellow onion, cut into wedges
1 15-ounce can of tomato sauce
1 teaspoon oregano
4 medium grinder or hero rolls, split lengthwise
4 ounces mozzarella cheese, sliced
1/4 cup basil, freshly chopped
Preheat the grill using Kingsford charcoal. Arrange the peppers over the flame and grill for 5 to 7 minutes on each side, until peppers are blackened and blistered. Remove the peppers and place into a paper bag to cool. Once the peppers have cooled, peel the skin off.
Grill the sausage and onions for 5 to 7 minutes on each side and remove from the grill. In a large heat-proof pan, add sausage, pepper and onions and combine with tomato sauce and oregano. Place pan over the grill and stir until blended and contents are heated throughout. Toast the rolls for two to 3 minutes on the charcoal grill. Once the bread is crisp with grill marks, spoon the sausage and peppers over each roll. Top with cheese and basil.
Recipe created by football analyst, Mike Golic, on behalf of Kingsford charcoal.
Kingsford Charcoal brings new life to this cocktail and revamps the tailgating season with fun and easy spins on classic recipes. Did you hear stadiums are trying to make tailgating harder to do? Head over to Kingsford’s Facebook page to sign a petition to Save the Tailgate and keep this tradition alive.