Smoked Italian Sausage and Peppers
This method of smoking and then searing, followed by a return to the sauce, creates a complex layering of flavors and textures, making for a truly satisfying dish.
Ingredients
- Dirusso’s Italian sausage (a mix of hot and medium, hot variety with added Calabrian chili)
- Bell peppers, sliced
- Onions, sliced
- Bay leaves
- DeVitis Sugo Fresco sauce
Instructions
- Prepare the Foil Pans:
- Take two large foil pans. These will be used to hold the sausages, peppers, onions, and sauce during the smoking process.
- Combine Ingredients in Pan:
- Place the sausages in the foil pans. Distribute the sliced bell peppers and onions evenly among the sausages.
- Add bay leaves to each pan for aromatic flavor.
- Pour DeVitis Sugo Fresco sauce over the sausage and vegetables. The sauce will help to keep everything moist during the smoking process and will infuse the ingredients with additional flavor.
- Smoke the Mixture:
- Preheat your smoker to 275°F. Place the foil pans in the smoker and let them cook for about 4 hours. The slow cooking process allows the smoke to permeate the sausages and vegetables, giving them a deep, smoky flavor.
- Sear the Sausages:
- After 4 hours of smoking, carefully remove the sausages from the foil pans and place them directly on the grill grates of a preheated grill at 700°F.
- Sear the sausages quickly on all sides until they develop a nice char. This step adds a delightful texture and flavor to the outer layer of the sausages.
- Finish in the Sauce:
- Once seared, return the sausages to the foil pans with the peppers, onions, and sauce. The sausages will absorb some of the sauce, becoming even more flavorful.
- Serve:
- Serve the sausages and peppers hot, directly from the foil pan, or transfer to a serving dish if preferred.
- Enjoy with a side of crusty bread, over pasta, or with a fresh salad to complete the meal.
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