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Hot Off the Grill

Now that summer is in full swing, it’s time to fire up the grill and throw on the dogs.

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July is National Hot Dog Month, and what backyard barbecue, block party, or camping trip would be complete without a good old-fashioned American hot dog? For a grown-up take on the traditional frank, try this recipe for sausage-and-peppers hoagies from The Outdoor Adventure Cookbook by Coleman. It’s quick to prepare, easy to modify, and can be cooked over a campfire or grilled at home.

Hands-on:
10 minutes
Total:
30 minutes

Campfire-Cooked Sausage-And-Peppers Hoagies

Charred, spicy sausage paired with roasted sweet peppers and onions is a winner through and through. Add slices of provolone to the hoagies for a melty, cheesy option. You can substitute other smoked sausages or bratwurst if you prefer.

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Ingredients – Serves 4

Directions

  1. Heat a camping stove or grill to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Place the sausages, onion slices, bell pepper slices, and poblano slices on the grilling grate directly over the heat source; grill, turning occasionally, until charred, about 10 minutes.
  2. Tear or cut four (18 inch) squares of aluminum foil. Divide the sausages and vegetables evenly among the foil squares. Drizzle evenly with the oil; sprinkle with the herbs, salt, and black pepper. Toss to coat. Gather the edges of each foil sheet into a packet, and crimp to seal. Place the packets on the grill grate; grill until the sausages are cooked through, 10 to 15 minutes.
  3. Layer the bottom half of each roll with 2 provolone slices, if desired. Divide the sausages and vegetable mixture evenly among the rolls. Add the top halves of rolls.

Excerpted from The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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