Grilled Rhode Island Italian Sausage & Peppers

Introduction

This grilled Rhode Island Italian sausage recipe brings the classic East Coast sausage-and-peppers combo to life on the Arteflame Grill. Using the high-heat grill grate for perfect searing and the flat griddle to lock in flavor and juiciness, this method makes achieving juicy, caramelized sausage and beautifully soft peppers effortless. Experience traditional backyard flavor with the convenience and performance of the Arteflame grill.

Ingredients

• 4 locally sourced Italian sausages (sweet or hot)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 tablespoons unsalted butter (for vegetables)
• 1 tablespoon unsalted butter (for sausages)
• Salt and freshly ground black pepper to taste
• Optional: crusty rolls or hoagie buns for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on 3 paper napkins and place them in the center of the grill basin.
2. Stack quality firewood over the oiled napkins.
3. Light the paper and let the fire build. Your Arteflame grill will be ready for cooking in about 20 minutes.

Step 2: Prep Your Ingredients

1. While the grill heats up, slice the peppers and onions and set aside.
2. Score your Italian sausages lightly to prevent splitting when seared.

Step 3: Sear the Sausages

1. When the center grill grate reaches around 1,000°F, place the sausages directly on it.
2. Sear each sausage for about 2 minutes per side to lock in juices and get a steakhouse-quality crust.

Step 4: Cook Over the Flat Top Griddle

1. Move the sausages to the flat cooktop griddle to continue cooking through.
2. Place the sliced onions and peppers with 2 tablespoons of butter on a hotter zone of the flat top, closer to the center, and season with salt and pepper.
3. Sauté the vegetables, turning occasionally, until soft and nicely caramelized (about 8-10 minutes).
4. Turn sausages occasionally until they reach an internal temp of 160°F. Remove them at 145°F and rest—they’ll reach 160°F as they sit.

Step 5: Serve

1. Serve the sausages on rolls or hoagie buns alongside or topped with the grilled onions and peppers.
2. Serve hot and enjoy the bold flavors!

Tips

• Reverse searing locks in sausage juices and creates a craveable crust.
• Don’t rush — give vegetables time to caramelize for the richest flavor.
• Use butter instead of oil for a flavor-packed finish.
• Stay near the grill and monitor the heat zones to perfectly cook all components without burning.
• Remember to cook sausages to an internal temperature of 160°F. Remove from heat at 145°F to allow carryover cooking.

Variations

1. Spicy Garlic Sausage & Peppers: Swap in spicy Italian sausages and add minced garlic to the peppers and onions.
2. Sweet Basil Sausage: Use sweet Italian sausage and toss the finished peppers with torn basil leaves before serving.
3. Balsamic Glazed Sausage: Drizzle balsamic glaze over sausages before serving for a tangy finish.
4. Smoky Paprika Peppers: Sprinkle smoked paprika over the pepper mix before grilling to add a deep, smoky flavor.
5. Cheesy Sausage Platter: Top grilled sausages with provolone or mozzarella on the flat top and allow the cheese to melt before serving in buns.

Conclusion

Grilling Rhode Island Italian Sausage with peppers on the Arteflame isn’t just delicious—it’s an experience. With its high-heat searing grate and even-cooking griddle, this setup brings out the very best in every ingredient. From crispy sausage skins to savory, sweet grilled peppers, this dish delivers unbeatable results. Whether for a quick weeknight dinner or a backyard cookout, the Arteflame grill makes it taste like a culinary celebration.

Best Pairings

• Cold Italian lager or pilsner
• Grilled corn on the cob or roasted potatoes on the flat top
• Fresh garden salad with vinaigrette
• Limoncello or citrus sorbet for dessert