Game & Fish Dish
ITALIAN SAUSAGE SUBS

Italian sausages with peppers and onions are enhanced with a smoky flavor imparted by grilling over charcoal before topping with provolone cheese on a hoagie roll. But don’t confine this tasty combination to sandwiches. Try tossing the grilled mixture with your favorite pasta and sprinkling liberally with grated Parmigiano-Reggiano cheese. For variety, experiment with different types of sausage.

Ingredients
•1 red bell pepper
•1 green bell pepper
•1 red onion
•5  (6 to 7-ounce) sweet or hot Italian sausages
•3 cups Spicy San Marzano Tomato Sauce
•4 sausage rolls (hoagies)
•8 slices provolone cheese

Equipment: Cast Iron Grid, Dutch Oven
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500ºF.

• Cut off the ends of the bell peppers and remove the seeds. Using a small paring knife, cut from the top of one of the peppers to the bottom, on one side only, so that you are able to flatten the pepper into one long piece. Repeat for the other pepper. Slice the onion into 1⁄2-inch-thick rounds.

• Place the peppers, onion, and sausages on the Grid. Close the lid of the EGG and grill, turning occasionally, for 8 minutes, or until tender and brown. Place the peppers and onion on a cutting board and, with a knife, cut them into 1⁄2-inch strips. Put the peppers, onion, and sausages in the Dutch Oven, add the sauce, and stir. Lower the temperature of the EGG to 350ºF.

• Put the Dutch Oven on the Grid, uncovered, and close the lid of the EGG. Simmer for 20 to 30 minutes, until the mixture is heated through and the flavors are combined.

• Remove the Dutch Oven from the EGG and place 1 sausage in each roll. Top with peppers, onion, and sauce. Place 2 slices of provolone cheese on top of each sausage roll and transfer to a rimmed sheet pan. Place the sheet pan on the Grid with the lid of the EGG closed for 1 minute, or until the cheese is melted.

• Serve immediately with the remaining sauce on the side. Serves 4.



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