Counter 05 · Low & Slow BBQ
Grilled Italian Sausages with Charred Zucchini
Sweet and hot Italian sausages cooked gently over indirect heat, then seared over the coals, with thick zucchini rounds charred and dressed in lemon, garlic, oregano and olive oil.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Raw Italian sausages cause more grill disasters than steak: burnt casings, pink centers and flare-ups everywhere. The fix is two zones. Cook the links on the cooler side with the lid closed until they are nearly done, then roll them over the coals for color. Zucchini cut into thick coins grills in the same window and drinks up a garlicky lemon dressing while still warm. Fennel seed in the sausage and oregano on the squash make the plate taste like a Sicilian summer evening.
Method
-
Set up a charcoal or gas grill with a hot side and a cool side, aiming for about 350 F under the closed lid.
-
Place all the sausages on the cool side, cover, and cook 18 to 20 minutes, turning once, until they read 155 F inside.
-
Meanwhile toss the zucchini with 2 tbsp olive oil, the salt and the pepper. In a wide dish, whisk the remaining oil with the lemon zest and juice, garlic, oregano and red pepper flakes.
-
Move the sausages over the hot side and roll them every minute for 4 to 5 minutes, until the casings are browned and blistered and the centers reach 160 F.
-
At the same time, grill the zucchini over direct heat for 2 to 3 minutes per side, until well marked and just tender.
-
Drop the hot zucchini into the lemon dressing and turn to coat. Serve the sausages whole or sliced with the zucchini and basil scattered over.
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