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adapted from newyorktimes.com
Heat grill to high for 15 minutes, then reduce heat to medium. Toss peppers and onions with olive oil and sprinkle with salt. Lightly prick sausages several times so they do not burst. Put prepared vegetables in a grill basket, or if grates are close enough, directly on the grill, turning occasionally until they are softened with char marks along the edges, 10-12 minutes. Turn off 1/2 of the burners, or where there are no coals and move them to indirect heat to keep warm.
Place the sausage on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8-10 minutes. Transfer pepper and onions to a platter and serve with sausages. Drizzle with additional olive oil if desired. Serve with cooked rice or on a brioche bun.
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