In addition to using Field Skillets of various sizes on the grill as trusty sidekicks (that is, we use them to prepare many sides for grilled proteins), we’ve started cooking more mains completely—or in this recipe, mostly—in the skillet.

Photo: Lauren V. Allen

In the recipe below, we simmer together a mixture of Italian sausages, peppers, and onions in a beer-based braise, then quickly crisp the cooked sausages on the grill grates. Take this trick and apply it to braised chicken thighs, short ribs, pork belly, or any protein that benefits from a quick caramelization after being braised.

Recipe: Beer-Braised Sausages, Peppers, and Onions

Yield: 4 servings



This recipe can be cooked on a grill or stovetop. If grilling, prepare a medium-hot grill and a No.10 Field Skillet on top. If cooking indoors, preheat a No.10 Field Skillet for a few minutes over medium heat.


Add the oil and heat until it shimmers. Add the peppers and onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Season with salt. Add the sausages, beer, vinegar, and sugar. Bring the liquid to a simmer, then cover the skillet and cook, turning the sausages over every 5 minutes, until the sausages are almost cooked through (they should register 140°F on an instant-read thermometer), 10 to 15 minutes.


If cooking on a grill, move the skillet to the side and transfer the sausages to the grill grates. Grill, turning occasionally, until the sausages are browned and crisp, 2 to 3 minutes. If cooking indoors, transfer the contents of a skillet to a bowl, then wipe out the skillet and add a tablespoon of oil. Heat the oil over medium-high heat until it shimmers, then add the sausage and cook, turning occasionally, until browned and crisp, 2 to 3 minutes.


Divide the sausages among the hero rolls and serve the peppers and onions alongside for topping, along with your favorite condiments (we love spicy brown mustard on these).