Grilled Italian Sausages

Step 1 -Prepare a charcoal grill for direct heat, clean the grates, then use the extra vegetable oil to coat them.

Step 2 -In a large skillet over medium-high heat, add the remaining 1 tablespoon of the vegetable oil.

Step 3 -Add the onions, the red bell peppers, and the green bell peppers to the heated oil and cook, stirring frequently, until the peppers have softened and lightly browned, about 8 minutes.

Step 4 -Add the apple cider vinegar and the sugar to the veggie mixture and turn off the heat. Mix until the sugar is dissolved.

Step 5 -Add the salt and the black pepper to the veggie mixture and stir to combine.

Step 6 -Evenly spread the veggie mixture into a 10-inch square aluminum pan.

Step 7 -Evenly nestle the sausages into the veggie mixture.

Step 8 -Place the aluminum pan on the direct-heat-portion of the grill. Cover the grill and keep the vent open. Cook the sausage mixture, about 10 minutes.

Step 9 -Flip the sausages and cook the sausage mixture until the meat reaches an internal temperature between 140-145 degrees F, about 10 minutes.

Step 10 -Use tongs to transfer the sausages only onto the direct-heat-portion of the grill and cook, turning occasionally, until they are well-browned and crisp, about 3 minutes.

Step 11 -Place 1 of the cooked sausages into each of the toasted buns and evenly top each with the veggie mixture.

Step 12 -Serve.