Is it just us, or does the #bombcyclone make you nostalgic for bonfires and summer days? ...This recipe makes it seem like bonfire cookout is not that far away.

 This dish is great for outdoor cooking, and the ingredients are easy to transport for a campout. That said, with a few adjustments, it's also deliciously cooked on a stovetop when the idea of braving the elements leaves a bit to be desired. 

As cooked at Louisville's Bourbon & Beyond by bonfire cookout, in collaboration with Chef Alejandro Cantagallo


  • Italian sausage ring (Ask the butcher to keep it whole)
  • Spanish Onion, peeled and sliced in strips
  • Bell peppers, Ribbed, cut in 1/2 in strips (red, orange or green pending your taste)
  • Salt & pepper to taste
  • Olive oil
Photos by Eric Savage 2017

Photos by Eric Savage 2017

Photo by Bill Bernal

Photo by Bill Bernal


On a VERY hot plancha, place peppers and onions without oil. May substitute and cook indoors on a stove top using a cast iron skillet like this fantastic one from Field Company or cast iron casserole dish like this one from KitchenAid.  

Allow onions and peppers to char by not agitating them, don't be scared if they burn a bit. 

Once charred well on one side, season liberally with salt and pepper, and then add oil.

Move onions and peppers around until onions just start to turn translucent (approximately 10 minutes pending heat source). Remove from plancha and put aside. 

With fire at medium to high heat, place sausage on lightly oiled plancha and cook until seared on one side (pending size, may be 5-10 minutes). 

Once seared on one side, flip and “bury” underneath the reserved onions and peppers until fully cooked (another 5-10 minutes pending size).

Serve as is, or in a toasted bun, covered in onions and peppers.


A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout. 

A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout.