Start to finish: 1 hour
2 large onions, sliced thin
1 teaspoon minced fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
2 pounds sweet or hot Italian sausage (8 to 12 links)
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Meanwhile, microwave onions, thyme, salt, and pepper in medium bowl, covered, until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through microwaving (be careful of steam). Transfer onions to disposable pan. Place sausages in single layer over onions and wrap pan tightly with aluminum foil.
Clean and oil cooking grate. Place disposable pan in center of grill, cover grill, and cook for 15 minutes. Move pan to 1 side of grill and carefully remove foil. Transfer sausages directly to grill and cook (covered if using gas) until golden brown on all sides, 5 to 7 minutes.
Transfer sausages to serving platter and tent with foil. Cover grill and continue to cook onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.
Chef’s Note: This recipe will work with any raw, uncooked sausage. Serve the sausages as is or in toasted rolls.
Nutrition information per serving: 611 calories; 480 calories from fat; 53 g fat (19 g saturated; 0 g trans fats); 129 mg cholesterol; 1536 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 25 g protein.