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The beloved outdoor gatherings of Spring and Summer truly run the proverbial gamut, ranging from exquisite afternoon brunches to messy Paleolithic reenactments. As a result, it can be difficult to strike the proper balance, especially if your guest list ranges between those who would prefer to be basking poolside over wine, and those whose hearts can only be tamed by the scent of a steak roasting over bourbon soaked hickory logs.

Over the years, one of the most versatile grill items I’ve found is actually one that I least expected to become a barbecue favorite – sausage and peppers. More typically associated with stovetop sauces and traditional Italian fare, this simple, grill-friendly dish is a perennial crowd pleaser at my summer gatherings. Elegantly rustic, while remaining hardy enough to be enjoyed by those starved for barbeque after a long winter, this recipe strikes a deceptive balance. Served either on rolls or a sturdy Italian bread with a splash of yellow mustard and a heaping pile of steak fries, these sausage and peppers are equally suited to sitting down with as a proper meal, or to just eat grill side.

While grilling techniques are as varied as those standing in front of the flame, for the best results I grill strictly with charcoal. I prefer the flavor the open flame imbues to the meat, and the greater control it allows me over my ‘char textures.’ For example, I dare anyone to try and properly flavor a stake with whiskey soaked oak using a gas powered grill. Pro-Tip: It never comes out right, but that’s another post.

Also, I like to take a simple preventative measure against sticking, especially when dealing with more ‘delicate’ items such as sausages. To do so, I light the grill, allow the grate to heat, and then soak a paper towel or rag in vegetable oil, and then, using a pair of tongs, I rub the oiled napkin over the grate until it’s coated in a fine layer of oil. This can be repeated as needed.

As the mustard for this dish, I recommend basic New Heinz® Yellow Mustard, and for several reasons. First, it’s made with 100% all natural ingredients, and stone-ground mustard seeds. Secondly, its blend of spices and vinegar make for a perfect balance of flavor and tang against the acidity of the pepper based sauce, while melding perfectly with the grilled sausages. Finally, its flavor profile is simple and familiar, meaning it will compliment rather than overpower the meal as a whole.

On a side note, Heinz Yellow Mustard also has the added benefit of preventing the bread from becoming soggy, since while it is a thicker mustard in general, its bottling also prevents that ‘first squirt’ of watered down product. Available at Walmart right alongside the Heinz ketchup, they come in bottles of eight, fourteen, and twenty ounces. On an aside, I also like to offer Heinz Ketchup, since I know a few of my guests prefer it regardless of what’s on offer.

With the Spring and Summer grilling only just beginning, these sausage and peppers are sure way to start things off right, while impressing your guests.

Sausage and Peppers Submarine with Steak Fries featuring Heinz Yellow Mustard®

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5 from 7 reviews

Author: Living the Gourmet

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Ingredients

Units Scale

12 sausage links - grilled
1 large onion - sliced
1 beefsteak tomato - diced
6 - 8 peppers - sliced
3-4 cloves of garlic - chopped
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
2-3 tbs. olive oil
Your favorite rolls for sandwiches
Heinz Yellow Mustard

For Steak Fries:

5 lbs. of potatoes - sliced into steak fries with skin
2 tbs. Canola oil

For the Rub:

1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. Curry powder
1/4 tsp. cloves

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Instructions

For the Sausage:

Place the sausage on the grill and grill until cooked through.

For the Peppers:

Heat a large frying pan with the olive oil. Add the peppers, garlic, onion and tomato and sauté until softened; add the seasonings and toss. Turn the heat down low to keep warm.
Slice the sausage and add to the pan and toss.
Heat the rolls; build the sandwich with the sausage and peppers and serve topped with Heinz Mustard.

For the Peppers:

Combine all of the above ingredients for the rub in a small bowl and mix.
Preheat Oven 350 degrees.
Wash and slice the potatoes; leaving the skin on; place in a cloth and pat dry.
Place the potatoes in a large bowl and drizzle with the canola oil. Add the rub and toss the potatoes.
Place on a baking sheet.
Bake 30 – 35 minutes for golden potato fry’s; turning once during the cooking process.
Serve with Heinz Yellow Mustard on the side.

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Post by Michael Pappas | Recipe by Catherine Pappas

Sausage and Peppers Submarine with Steak Fries featuring Heinz Yellow Mustard®