The heat from the sausages, peppers, and onions helps to wilt the arugula a little, and the juice from the sausages is all you need for the greens. My friend Heidi H of Carlisle, MA, prepared this sausage dish for us on our annual pilgrimage to the east coast and we loved it. The peppery flavor of the baby arugula is a perfect complement to the sausage, peppers, and onions.
How to Cook Sausages on the Grill
When cooking sausages you need to cook them on medium low heat, otherwise they’ll cook up tough and dry. For the grill, that means indirect heat, or the cool side. We’ve positioned the sausages in our grill’s upper rack with the peppers below so as they cook, the sausages can baste the peppers in any juice or fat that gets released while cooking. Towards the end of cooking, baste with the honey balsamic mixture. Let the onions roast for 5 minutes, or until they are a little charred. Turn the onions and move them to a cooler part of the grill to finish. Done this way, as the sausages drip juice and fat, it will fall on the peppers, flavoring them while simultaneously preventing flare-ups. If your grill does not have two levels, put the peppers on the hottest part of the grill and the sausages on the coolest. Cover and grill everything for 15 to 20 minutes or so, periodically checking and turning the sausages and peppers as needed. If you want, pick off some or all of the charred skin on the peppers. Cut the peppers into long strips, and slice the root end off the onions to separate the pieces. Cut the sausages into thirds. Mix everything well in the pan or bowl.
