2 lbs. sweet Italian sausage (preferably in 1 large coil) 1-1/2 lbs. hot Italian sausage (preferably in 1 large coil) Vegetable oil 2 red onions, peeled and cut into 3/8-inch-thick slices 1/2 cup (about) olive oil 3 red bell peppers, cut into 1-1/2 inch triangles 3 rosemary sprigs, soaked in cold water 1 hour and drained Pierce sausages all over with fork. Bring water to boil in base of steamer set over medium-high heat. Arrange sausages on steamer rack. Cover tightly and cook until firm and opaque, turning halfway through steaming, 10 to 15 minutes, depending on thickness. Cool on paper towels. (Can be prepared up to 1 day ahead and refrigerated. Bring sausage to room temperature before continuing.) Prepare barbecue grill with white coals. Brush hinged grill rack with vegetable oil. Arrange onions in center of rack. Brush with olive oil. Close rack and place on grill. Cook until onions are brown on both sides, brushing with olive oil before turning. Transfer to warm platter and tent with foil. Repeat with peppers, then sausages, adding rosemary sprigs to coals 3 minutes before sausages are finished. meat 03