Description
A delicious and easy-to-make recipe featuring grilled mild Italian chicken sausages served with charred bell peppers and onions, all topped with a flavorful homemade garlic aioli and nestled in toasted brioche buns. Perfect for a quick weeknight dinner or a casual cookout.
Ingredients
Scale
Sausages and Vegetables
- 1 package Never Any! Mild Italian Style Chicken Sausages (4 individual sausages)
- 2 bell peppers, cut into slices
- 1/2 onion, cut into slices
- 1/2 tablespoon Stonemill Roasted Garlic Herb Grill Seasoning
- Olive oil, as needed for drizzling
- Lemon juice, to taste
- Salt, to taste
Buns
- 4 Specially Selected Brioche Hot Dog Buns
Garlic Aioli
- 1/4 cup mayonnaise
- 1/2 teaspoon Simply Nature Organic Garlic Stir in Paste
- 1/4 teaspoon Simply Nature Organic Basil Stir in Paste (optional, or substitute with fresh basil)
- Salt, to taste
- Lemon juice, to taste
Instructions
- Prepare the Aioli: In a small bowl, whisk together the mayonnaise, garlic paste, basil paste (if using), salt, and lemon juice until smooth and well combined. Set aside to allow flavors to meld.
- Season the Vegetables: Toss the sliced bell peppers and onions with the roasted garlic herb grill seasoning. Drizzle with enough olive oil to lightly coat them, ensuring they won’t stick to the grill during cooking.
- Grill Sausages and Vegetables: Place the chicken sausages directly on a preheated grill. Simultaneously, place the seasoned peppers and onions in a grill basket or cast iron pan on the grill. Grill both until the sausages have nice grill marks and are cooked through, and the vegetables are tender and slightly charred, about 15 minutes.
- Toast the Buns: In the last few minutes of grilling, place the brioche hot dog buns cut side down on the grill to toast lightly until golden brown.
- Toss the Grilled Vegetables: Transfer the grilled peppers and onions to a bowl. Toss with lemon juice, additional olive oil if desired, salt, and pepper to taste.
- Assemble and Serve: Place each grilled sausage in a toasted brioche bun. Top generously with the grilled pepper and onion mixture, then add a swizzle of the prepared garlic aioli. Serve immediately, offering extra aioli for dipping as desired.
Notes
- Use a grill basket or cast iron pan for vegetables to prevent them from falling through the grill grates.
- The basil paste in the aioli is optional; fresh basil leaves can be chopped finely as a substitute.
- Adjust lemon juice and salt in the aioli and vegetables according to your taste preferences.
- For a spicier twist, add a pinch of red pepper flakes to the aioli or vegetables.
- If you don’t have a grill, a grill pan or cast iron skillet on the stovetop can be used to achieve similar results.
