Grilled Italian Sausage With Pickle-y Peppers

Ingredients

For 4 servings

• •2 c. à soupe extra-virgin olive oil, plus more for grill
• •2 small garlic cloves, finely grated
• •0.3333333333333333 tasse distilled white vinegar
• •0.25 tasse mild honey
• •2 c. à soupe balsamic vinegar
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• •Freshly ground pepper
• •1 large white onion, cut into quarters through root end
• •1 lb Italian long hot peppers, pricked all over with a paring knife
• •1 lb sweet coiled Italian sausage, preferably skewered, or links (see skewering instructions in method)
• •Country-style bread (for serving)

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.