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Grilled Smoked Sausage & Pepper Hoagies

1 package Eckrich Smoked Sausage 1 red or green bell pepper, halved and seeded 4 slices (1/2-inch thick) large red onion 1/4 cup bottled hickory or spicy barbecue sauce 4 hoagie rolls or 8-inch French bread rolls, split

Heat grill to medium-high heat and oil cooking grates. Cut each sausage link in half crosswise. Grill sausage, peppers, and onions, covered, 5 minutes. Turn; continue grilling, covered, 5 minutes, or until sausage is heated through and vegetables are crisp-tender. Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut-sides down, around edges of grill. Continue grilling, covered, 2 minutes or until rolls are lightly toasted. Cut bell peppers into strips; separate onion slices into rings. Serve sausage and vegetables in rolls.