One of the things I love about County Fairs or Street Fairs are the grilled sausages. Hot links, Bratwurst, Polish Sausage – while the “sausages” vary in type and seasoning, the cooking method is pretty much the same. Grill and serve. Pile on the sautéed onions and peppers and enjoy.
Not all “fair” foods offer the grilled vegetables. In my opinion, they are missing an important condiment, opting for convenience instead. I get it – much easier to put chopped onion on the condiment table. These can be used on the sausage, dogs and burgers. Yeah, you can spread some raw onions on your sausage, but it’s really not the same thing.
Sometimes I’ll sautée only one or two peppers, other times I’ll cook up all the colors of the rainbow, whatever the mood and availability. Most of the time, having a variety of pepper isn’t an issue. I like to use medium to small peppers with a large onion. That way the amount of peppers to onion is about even. If smaller peppers aren’t available, cut peppers in half and reserve remaining pepper for another recipe.
Grilled Polish Sausage with Sautéed Onions and Peppers
6 Polish or Spicy Sausages
1 White Onion, sliced into strips
1 Red Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
6 Steak Roll or other Buns
6 Tablespoons Brown Spicy Mustard
Preheat grill. Slice Onion and Bell Pepper into strips. Place vegetables in a saute pan over medium-low heat, saute until tender, about 10-15 minutes.
When grill is ready, grill Polish Sausage. Turn Polish Sausage as necessary until heated through and skin begins to blister nicely, about 10 minutes or so.
Open buns and spread 1 tablespoon mustard on buns. Place sausage on buns, top with sautéed vegetables and serve.
Optional: Use Hot or Spicy Sausage in place of Polish Sausage.