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All-American Grilled Potato Spicy Sausage

Source of Recipe

Marla


List of Ingredients

All-American Grilled Potato Spicy Sausage


2 lbs. potatoes, any favorite Idaho, red, Yukon gold, washed, dried, sliced
½ inch
2 large onions, peeled, sliced into ½-inch thick rings
3 bell peppers, any favorite color, or mix cored, sliced into 2-inch wide pieces
1 c. extra-virgin olive oil, used to coat vegetables
3 sausage links, hot or sweet Italian, andouille, chorizo, etc...
1 c. Italian parsley leaves, washed, dried, rough chopped
½ c. fresh basil leaves, torn into ¼-inch pieces
Add salt, black pepper to taste




Recipe



Preheat grill on high, brush down with wire brush to clean and lubricate grill by dipping a towel lightly in oil and rubbing the grates down. Grill the sausages turning occasionally for about 10 minutes or until cooked through. Let cool, cut in ½-inch dice. In large bowl, toss the potatoes, onions, and bell peppers with the olive oil, season to taste with salt and pepper. Place all vegetables on grill and let char marks happen. The bell peppers are done at this time, don't flip, remove to cutting board. Flip over the potatoes and onions, and cook for another 3 minutes until charred.


The onions are now ready to remove, place on cutting board. Check the potatoes for doneness, if they are still raw at center, you can place them at a cooler part of the grill (turn one burner very low or off, leave other burners at medium) and cover grill to create an oven environment to finish potatoes. Let cook until tender. Meanwhile, dice the onions, and bell peppers into ½-inch dice. When potatoes are done and cooled, dice them to ½ inch. Combine all other ingredients in bowl, and toss to combine. Season more with salt and pepper if desired. A touch more of olive drizzled over will give extra moisture and shine. Serve with your favorite Fourth of July picnic foods warm or room temperature. Promptly refrigerate any leftovers

To serve 8 as a side dish