A sausage platter does a lot of work for very little effort. You throw links on the grill, pile on some peppers, and set out mustards. Your guests think you planned something elaborate.
What You’ll Need:
- 2 pounds mixed sausages (smoked sausage, bratwurst, andouille)
- 2 bell peppers, sliced
- 1 large sweet onion, sliced
- 1 tablespoon olive oil
- Salt and pepper
- Sliced bread, pickles, and 2-3 mustards for serving
How to Make It:
- Toss the peppers and onions with oil, salt, and pepper. Cook them in a foil pan or cast iron skillet on the grill until soft, about 15 minutes.
- Put the sausages on the indirect side first. Close the lid and cook 12 to 15 minutes, turning once.
- Finish over direct heat for 2 to 3 minutes per side to blister the casings.
- Fresh sausages (like brats) should reach 160°F. Pre-smoked links just need to be hot through.
- Slice on a diagonal and pile onto a board with the peppers.
Pro Tips:
- Don’t pierce the casings. You’ll lose the juices.
- Simmer brats in beer and onions first, then crisp them on the grill.
- Set out a spicy brown mustard, a honey mustard, and our Carolina Mustard Sauce for dipping.
