PrintSmokin’ Hot Sausage and Pepper Subs
For these subs, we skip the basic brats and go straight for the hot links from Mountain View Meat Company, scoring them so they catch the smoky char of the grill. Tossing the blistered peppers and onions in Head Country All-Purpose Marinade, Roark Acres Honey, and a tangy kick of Suan’s Scotch Bonnet Pepper Relish delivers an unbeatable, savory-sweet balance. Stack it all inside a butter-toasted bun, and you’ve leveled up outdoor grilling with zero fuss.
Ingredients
- 8 Mountain View Meat Company hot links
- 2 red bell peppers
- 2 yellow bell peppers
- 1 yellow onion
- 2 tablespoons olive oil
- 2 tablespoons Roark Acres Honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon kosher salt and coarsely ground pepper, to taste
- Hiland Dairy butter
- Suan’s Scotch Bonnet Pepper Relish
Heat outdoor grill to medium heat.
Quarter bell peppers and onion. Rub with olive oil.
In a medium bowl, combine marinade, honey, vinegar, salt, and pepper. Set aside. Place hot links on grill, about 8 inches from the heat. Cook 8 to 10 minutes, turning frequently to prevent burning. At the same time, grill peppers and onions, about 2 minutes on each side or until tender.
Remove from heat. Cut each sausage lengthwise. Slice peppers and onions into strips. Place hot links and peppers and onions in bowl with the Daddy Hinkle’s mixture. Spoon mixture over all to thoroughly coat.
Place buns on grill to lightly toast, about 1 minute. Remove from heat and spread inside of each bun with butter.
Fill each bun with hot links, peppers, onion and Suan’s Scotch Bonnet Pepper Relish.