Grilled Sausages with Potatoes and Sun-Dried Tomatoes

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Sloppy, fatty, savory, starchy and delicious. Do you really need any other reasons to make this utterly satisfying and summery grilled sausage and potato dish?

And it doesn’t get much easier than this. You start by tossing a whole mess of new potatoes with olive oil and salt, then setting those on the grill until the skins get just crunchy while the insides get soft. Meanwhile, on the other side of the grill you drop down a disposable foil pan filled with Italian sausages, sun-dried tomatoes, whole garlic cloves, sliced onions and bell peppers.

By the time the potatoes are ready, the sausages and veggies are bubbling, the juices and fats having created their own sauce. Smash a few potatoes onto each serving plate, then spoon the sausage mixture over it. Crazy comfort on a plate. And because the recipe is easily doubled, this is a great choice for feeding a crowd.

GRILLED SAUSAGES WITH POTATOES AND SUN-DRIED TOMATOES
Start to finish: 45 minutes
Servings: 4

1 pound sweet or hot Italian pork sausages, each link halved
1 large yellow onion, cut into 1/2-inch rings
2 green or red bell peppers, cored and cut into rings
1 head garlic, cloves peeled
7-ounce jar oil-packed sun-dried tomatoes, mostly drained
Ground black pepper
1 pound new potatoes
2 tablespoons olive oil
Kosher salt
Grated cheddar cheese, to serve

Heat one side of the grill to medium, the other side to low.

In a 9-by-13-inch disposable foil pan, combine the sausages, onion, peppers, garlic cloves and sun-dried tomatoes (with about 1 tablespoon of the oil from the jar).

Sprinkle lightly with pepper, then toss well. Set the pan over the warmer side of the grill and cook, turning the ingredients regularly, until the vegetables are tender and the sausage is cooked through, about 30 minutes.

Meanwhile, in a large bowl, combine the potatoes and olive oil, tossing to coat evenly. Sprinkle liberally with salt, tossing again to coat. Use tongs to place the potatoes directly on the grill grates on the cooler side of the grill. Cook for 25 to 30 minutes, turning often for evening browning, or until the skin is lightly browned and crisp and the flesh is tender.

To serve, set several potatoes on each plate and lightly smash with the back of a fork.

Spoon the sausage mixture over them, then sprinkle with a bit of cheddar cheese.

J.M. Hirsch is the food editor for The Associated Press. He blogs at www.lunchboxblues.com.