I’ve been on a bit of a food kick lately after tracking down the recipe for Firehouse Stew. This one stays in the same lane. Simple ingredients, minimal cleanup, and food that makes sense whether you’re at home, tailgating, or cooking outside.
This version leans on cast iron directly on the grill. You get the heat and smoke from grilling with the control of a pan, and everything finishes together.
Ingredients
- 2 pounds Italian sausage (sweet or hot)
- 3 tablespoons olive oil
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 yellow bell peppers, diced
- 1 onion, thinly sliced
- 3 jalapeños, diced (optional)
- Salt and pepper, to taste
- 1 cup red wine (beer works too)
- 1/2 cup grated cheese (Romano, Parmesan, or Pecorino)
Instructions
Preheat your grill to medium-high heat.
Lightly oil the sausages and grill them directly over the flame, turning occasionally, until they’re browned and cooked through. This usually takes about 15 minutes. Remove them from the heat and set aside.
Place a cast iron skillet on the grill and add the olive oil. Add the peppers, onion, and jalapeños. Cook until the vegetables soften and start to take on some color, about 15 minutes.
Nestle the sausages back into the skillet with the vegetables. Pour in the wine and season lightly with salt and pepper. Let everything simmer for about 5 minutes until the liquid reduces slightly.
Sprinkle with grated cheese and serve straight from the pan. Crusty bread is optional but highly recommended.
Variations and Tips
This works just as well with only onions if peppers aren’t your thing. Brats can stand in for Italian sausage, and beer is an easy swap for wine. Adjust heat by dialing the jalapeños up or down.
If you’re tailgating or grilling on a weekend when you’d rather be watching football, this is a forgiving recipe. I’ve made it plenty of times with a game on in the background. Go Big Red. If you know, you know. Read more here.
Camping Method
This recipe adapts easily for camping. Cook the vegetables ahead of time at home if you want to simplify things. At camp, divide the sausages and vegetables into foil packets, add a splash of oil and wine or beer, seal tightly, and place near the edge of the fire.
Turn occasionally and let them cook for 15–20 minutes. No dishes, no mess, and a solid meal after a long day outside.
Leftovers
Leftovers keep well in the fridge for up to three days. Reheat gently in a skillet or over low heat on the grill. This is one of those dishes that’s arguably better the next day.