The Ultimate Woodfire Sausage and Peppers Sandwich.
There’s something undeniably magical about the perfect Woodfire Sausage and Peppers Sandwich.
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It’s a smoky, savory masterpiece that takes a simple idea and elevates it with bold flavors, fresh ingredients, and a touch of culinary creativity. Whether you’re a seasoned pitmaster or a weekend grilling enthusiast, this sandwich is destined to become your go-to for impressing friends and family. And the best part? It’s easier to make than you might think.
What Makes This Sandwich a Showstopper?
The Woodfire Sausage and Peppers Sandwich isn’t just any sandwich. It starts with high-quality mozzarella and basil sausages that bring a gooey, herbaceous burst of flavor. Pair that with vibrant bell peppers, sweet onions, and garlic—all kissed by the smoky goodness of the woodfire grill—and you’ve got a combination that’s hard to beat. The flavors meld together perfectly, creating a sandwich that’s juicy, smoky, and downright addictive.
But what truly sets this recipe apart is the attention to detail. Using a pellet smoker, you’ll infuse each ingredient with a rich, smoky flavor while maintaining their natural textures. And when it’s time to crisp up the sausages and toast the bun, the grill delivers that satisfying charred finish that every great sandwich deserves.
The Secret to Smoked Perfection
Achieving the perfect Woodfire Sausage and Peppers Sandwich comes down to a few key techniques. First, it’s all about the smoke. By using high-quality charcoal pellets, you’re ensuring that every bite is infused with a depth of flavor that can’t be achieved on a standard grill. Pit Boss charcoal pellets, in particular, are a game-changer for this recipe, providing consistent heat and an irresistible smoky aroma.
Next, there’s the preparation. Chopping the peppers and onions into thin slices allows for maximum surface area exposure to the smoke, ensuring every bite is packed with flavor. Tossing the veggies with a homemade basil-infused olive oil and a custom spice blend elevates them even further, making them the perfect complement to the savory sausages.
Why You’ll Love This Sandwich
This isn’t just a sandwich; it’s an experience. The Woodfire Sausage and Peppers Sandwich combines rustic simplicity with gourmet flair, making it suitable for any occasion. Whether you’re hosting a backyard barbecue or enjoying a quiet dinner at home, this recipe delivers big on flavor without requiring hours in the kitchen. The combination of smoky sausage, tender peppers, and a toasted bun creates a harmony of textures and tastes that will have everyone coming back for seconds.
Another reason to love this sandwich? It’s endlessly versatile. Don’t have mozzarella basil sausages on hand? Swap them for your favorite Italian-style links. Prefer a little heat? Add some crushed red pepper to the veggie mix or drizzle on your favorite hot sauce. The Woodfire Sausage and Peppers Sandwich is a blank canvas, ready for your personal touch.
Tips for Making the Best Sandwich
- Invest in quality ingredients: The better the sausages and veggies, the better the final result.
- Monitor the temperature: Use a meat thermometer to ensure your sausages hit the perfect internal temp of 165°F (74°C) for maximum juiciness.
- Don’t skip the final grill: Crisping up the sausages and toasting the bun on high heat adds that extra layer of texture and flavor that makes all the difference.
Conclusion
The Woodfire Sausage and Peppers Sandwich is more than just a recipe; it’s a testament to the power of simple ingredients, a little smoke, and a lot of love. Whether you’re a die-hard sandwich enthusiast or just looking for a crowd-pleasing meal, this dish is guaranteed to impress. So fire up your grill, grab your favorite sausages, and get ready to experience the sandwich that dreams are made of.
Recipe
Woodfire Sausage and Peppers Sandwich
Equipment
- Ninja Woodfire Grill or equivalent pellet grill
- Pellets (Pit Boss charcoal pellets recommended)
- Instant Read Thermometer
- Grill-safe tongs
- Cutting board and knife
Ingredients
- 4 mozzarella and basil pork sausages Wild Fork Foods recommended
- 3 bell peppers assorted colors, thinly sliced
- 1 large onion sliced into rings
- 2 cloves garlic minced
- 2 tablespoon basil-infused olive oil or regular olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic and onion granulated seasoning 50/50 mix
- 4 sandwich rolls or buns
- 1 tablespoon butter
Instructions
- Preheat your pellet grill to 200°F (93°C) and fill the hopper with charcoal pellets. Make sure you have the flat top installed and the air crisp basket inside it.
- Toss the sliced peppers, onion, and garlic with olive oil, salt, pepper, and seasoning mix. Add the Veggies to the Air Crisp Basket leaving room on the side for the sausages.
- Prepare the sausages by inserting a probe into one to monitor their internal temperature. Place them on the smoker, leaving space between each link.
- Smoke eveything for 1-2 hours or until the sausage is reading about 130°F (54°C).
- Take everything out of the air crisp basket and set it aside. Take the probe out of the sausage. Turn the grill off and then turn it aback on and set it to Grill HI. Let it preheat for about 10 minutes. Add the veggies and 1 tablespoon of butter and toss and cooke for 5 minutes or so. Remove the veggies and put the sausages on turning them to give them a nicely browned exterior. This should only take a few minutes. Make sure the sausages read 165°F (74°C), you can check this with an instant read thermometer.
- Once the sausage are done split the buns and toast them on the grill, using the sausage juices for added flavor.
- Assemble the sandwich with a layer of veggies, a sausage, and any desired condiments or hot sauce.
- Enjoy the smoky perfection of this Woodfire Sausage and Peppers Sandwich!
Video
Nutrition
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Bobby says
Absolutely loved this when I made it.