Avoid a deep pile

Use a broad cast-iron skillet or a metal pan specifically suitable for the grill. Thin household trays can warp over strong direct heat. Vegetables should sit in roughly one layer. For eight servings, use two pans rather than stacking the ingredients higher. The raw sausages are started whole and sliced later; loose raw sausage meat would cook differently and be harder to check evenly.

Avoid filling the tray in deep layers. Liquid collects underneath while the upper pieces cook unevenly. Use two suitable trays when doubling the recipe rather than making one overcrowded pile. Check that the vessel is rated for grill heat; an ordinary food-storage container is not an appropriate substitute. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1 lb / 500 g raw pork bratwurst
  • 2 bell peppers
  • 1 zucchini, about 9 oz / 250 g
  • 1 red onion
  • 2 tbsp olive oil
  • ½ tsp fine salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar

Method

  1. Cut peppers and zucchini into 1¼-inch / 3 cm chunks and onion into broad wedges. Toss with one tablespoon oil, salt, pepper and oregano. Warm the remaining oil in the grill pan.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brown whole sausages in the pan over medium heat for 6–8 minutes. Add vegetables in a single layer and cook with the lid closed for approximately another 15–20 minutes, turning carefully at intervals.
  4. Measure the center of several pieces with a clean thermometer. Ground beef, pork and lamb must reach 160°F / 71°C. Color alone cannot establish doneness, and estimated cooking times do not replace a temperature check.
  5. Measure each sausage center to confirm thorough cooking. Slice with clean utensils and toss with the vegetables and vinegar. Set the hot pan on a heatproof support rather than directly onto the serving table.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.