Grilled Italian Sausage With Pickle-y Peppers

Method

1. 1

   Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate with extra-virgin olive oil. Stir 2 small garlic cloves, finely grated, ⅓ cup distilled white vinegar, ¼ cup mild honey, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until honey is dissolved. Season dressing generously with freshly ground black pepper; set aside.

2. 2

   Toss 1 large white onion, cut into quarters through root end, 1 lb. Italian long hot peppers, pricked all over with a paring knife, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a large bowl to coat. If using 1 lb. sweet coiled Italian sausage links, thread horizontally onto 3 parallel skewers, spacing about 2" apart.

3. 3

   Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to grill, turning and rotating occasionally, until cooked through, 8–10 minutes. Transfer sausage to a platter.

4. 4

   Meanwhile, cook long hot peppers and onion over direct heat, turning often, until peppers are blistered and onion is charred around the edges, about 2 minutes for peppers and 6–8 minutes for onion. Transfer back to large bowl.

5. 5

   Pour reserved dressing over vegetables; toss to coat and separate onion. Season with more salt and black pepper if needed. Mound on top of sausage and drizzle any excess dressing over. Serve with country-style bread.

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