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.
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. Serves 4.
- 4 (4 ounce) spicy Italian sausages
- 1 large red onion, cut crosswise into 4 (½-inch thick) slices
- 1 red bell pepper, cut into ½-inch slices
- 1 yellow bell pepper, cut into ½-inch slices
- 1 poblano chile, cut into ½-inch slices
- 1 tablespoon extra virgin olive oil
- ½ cup torn fresh herbs, such as basil and oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 hoagie rolls, split
- 8 (3/4 ounce) provolone cheese slices (optional)
- 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.
- 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.
- 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.