New Jersey Boardwalk Italian Sausage & Peppers

Introduction

Bring the authentic taste of the Jersey Shore right to your backyard with this mouthwatering New Jersey Boardwalk Italian Sausage & Peppers recipe. We're firing up the Arteflame grill to create juicy sausages with a perfect steakhouse sear, caramelized onions, and sweet bell peppers, all layered into a golden hoagie roll. Whether it’s for a summer cookout or a game day feast, these sausage sandwiches deliver unbeatable flavor with that iconic boardwalk charm.

Ingredients

• 6 plump Italian sausages (sweet or hot, your choice)
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 large red onion, sliced
• 2 tablespoons unsalted butter (divided)
• 6 hoagie rolls
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh basil (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three folded paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the fire to build and heat the grill — you'll be ready to cook in about 20 minutes.

Step 2: Sear the Italian sausages

1. Place the sausages on the center grill grate (1,000°F sear zone).
2. Sear each sausage for about 1 minute per side until a deep golden crust forms.
3. Move the sausages to the inner ring of the flat top griddle to finish cooking evenly without burning.
4. Cook sausages until they reach an internal temperature of 150°F, then remove from heat (they’ll carryover to 165°F).

Step 3: Grill the peppers and onions

1. Add 1 tablespoon of butter to the flat griddle cooktop.
2. Place the sliced peppers and onions close to the center for medium-high heat.
3. Sprinkle with salt, pepper, and garlic powder.
4. Griddle-cook them, stirring occasionally, until they're soft and caramelized (10-12 minutes).

Step 4: Toast the hoagie rolls

1. Move the rolls open-faced to the outer edge of the flat cooktop.
2. Toast until they’re lightly crispy and golden, about 1-2 minutes.

Step 5: Assemble the sandwich

1. Place one sausage into each hoagie roll.
2. Top generously with caramelized peppers and onions.
3. Sprinkle with chopped fresh basil if desired.

Tips

• Use butter instead of olive oil for better flavor and even browning.
• Always remove meat when it’s 15°F below final temp — carryover cooking finishes the job perfectly.
• For softer peppers, move them further from the center towards lower heat zones.
• Use sweet or hot sausage depending on the heat level you prefer.
• The Arteflame grill’s multiple heat zones allow you to toast, char, and caramelize all at once.

Variations

1. Spicy Jersey Sausage: Use hot Italian sausage, jalapeños, and pepper jack cheese for an extra kick.
2. Cheesy Sausage Delight: Add provolone or mozzarella cheese slices to the hoagie before topping for a cheesy melt.
3. Garden Sausage Hoagie: Load up on grilled zucchini, mushrooms, and spinach along with the peppers and onions.
4. Smoky BBQ Sausage: Brush the sausage with hickory BBQ sauce after searing, then add grilled red cabbage slaw.
5. Pesto Italiano: Substitute basil pesto for the garlic powder for a vibrant, herby twist.

Best pairings

• Cold IPA or Pilsner
• Potato salad or grilled corn on the cob
• Pickle spear or spicy giardiniera
• Lemonade or cola for a non-alcoholic option
• Classic boardwalk fries or sweet potato wedges

Conclusion

Grilling Italian Sausage and Peppers on the Arteflame brings unbeatable flavor, texture, and presentation — all without fuss or cleanup. The searing center and griddle cooktop make simultaneous cooking effortless and delicious. Bring the spirit of the New Jersey boardwalk to your next backyard BBQ with this incredible grill-top sausage hoagie.