Leave the other half of the charcoal grill free of coals in order to create a cooler side.
If you’re using a charcoal grill, put the sausages on the side of the grill that’s over the briquettes.
If the sausages are browning too quickly, move them to the cooler side of the grill so they can finish cooking over indirect heat.
The sausages will continue to cook for a few minutes after you take them off of the grill.
Refrigerate leftover grilled sausages in an airtight container for up to 3 or 4 days.
Dumping the briquettes on one half of the grill will make a two-zone fire. This will give you an indirect source of heat when you grill the sausages.
If you prefer, use orange or green bell peppers instead of the red or yellow bell peppers. Keep in mind that red or orange peppers have a sweeter flavor than green or yellow bell peppers.
The oil will prevent the vegetables from sticking to the grill basket as they cook.
The vegetables should finish grilling a few minutes before the sausages are done.
If the sausages haven’t reached 160 °F (71 °C), toss them back on the grill and check them again in about 2 minutes.
Set out buns for guests to stuff the sausages and top with the peppers. To store leftover sausages, put them in an airtight container and refrigerate them for up to 3 or 4 days.
