The method is supposed to be good for all manner of sausage dishes, but, again, we're making sausage and peppers. We'll start with some Italian sausage, an onion, a bell pepper, and a large clove of garlic. The fettuccine, parmesan cheese, butter, and cream you see here are for Fettuccine Alfredo, something I pretty much always have with sausage and peppers.
Oh, the high-dollar olive oil you see here was just for the picture. I switched it out for some cheaper stuff for the actual process - we really don't need the good stuff for this dish.
And yeah, I know that I could have chosen some much better sausage from a specialty-foods store. Just didn't have time for that.
We'll also soak some hickory chips in water for the smoker box:
Slice the onion and pepper and add it to an aluminum-foil pan. Mince the garlic and sprinkle it on the top:
Arrange the sausages on the top. I'd forgotten tomatoes in my mise en place, so I sliced up some homegrown ones and added them after the sausages.
Drizzle with a little olive oil, and place the pan on the cooler side of a preheated grill. Cover and relax for a bit with the vodka cocktail.
After a while the vegetables will start to cook. As they do, they'll give off some liquid, which the sausages will steam in. Here they're about half done:
After a little while longer the sausages will start to get brown and crisp, and the vegetables will be done all the way through and start to caramelize a bit.
That's when it's time to move the sausages off to the grill and sear them a bit. Note that we also pile the vegetables up on the cooler side of the grill to prevent them from burning:
This right here is what you're looking for - the sausages are seared and even cracked a bit, but they certainly haven't been overworked.
The sausages go back in the pan with the vegetables, and taken into the house to wait in a warm oven while we make the fettuccine.
All set - the fettuccine is just boiled al dente, and tossed with butter and parmesan to taste along with a little pepper and parsley. The cream is added only if we need to loosen the sauce up a bit.
And here it is plated. This was pretty damn good, if I do say so myself. I think I'll use this method from now on.