saucisses italiennes grillees

Slice bell peppers and onions into thick strips (about 1/2 inch wide). Toss them with 2 tablespoons of olive oil, salt, pepper, and dried oregano in a large bowl.

Clean the grill grates thoroughly with a wire brush, then oil them lightly using tongs and a paper towel dipped in vegetable oil to prevent sticking.

Place the sausages on the grill at a diagonal angle for attractive grill marks. Don't crowd them - leave at least 2 inches between each sausage for even heat circulation.

Grill the sausages for 15-20 minutes total, turning every 4-5 minutes to develop even browning on all sides. Use tongs to turn, never pierce with a fork as this releases juices.

About 10 minutes into cooking, place a grill basket or aluminum foil pan on the grill and add the seasoned peppers and onions. Stir occasionally as they cook.

Check the internal temperature of the sausages using an instant-read thermometer. They should reach 160°F (71°C) for pork sausages or 165°F (74°C) for chicken or turkey sausages.

The vegetables should be tender and lightly charred, taking about 10-12 minutes total. Season with additional salt, pepper, and a splash of balsamic vinegar if desired.

Once the sausages reach the proper temperature, move them to a cooler part of the grill or a platter and tent loosely with foil. Let rest for 5 minutes before serving.

Serve the grilled sausages on crusty Italian rolls or alongside the grilled peppers and onions with mustard and a drizzle of olive oil. Garnish with fresh basil if available.