This isn't your every day BBQ sausage technique!
Thanks to Gary Ralston for the recipe submission.
Take sausage(s) and make a slice lengthwise along the entire length of the sausage. Be careful not to cut all the way through, but it should be able to be opened flat. (Long straight sausages would be better for this than curved ones...)
After making the butterfly cut, season the inside of the sausage with your favorite spices or meat rub.
Cut thin slices of jalapeño lengthwise from several large peppers. Other types of peppers/vegetables should also be sliced now such as habanero, onion, bell pepper, etc.
When coals are hot, place sausage(s) on the grill seasoned side down. Allow to grill for about 2 minutes, then turn over and grill the opposite side. Each side should be browned with grill marks, not burnt crisp. (Be careful not to tear the "hinge" when placing the sausage on the grill.)
Once both sides have been browned, place the sausage(s) on a piece of aluminum foil on the grill that is large enough to enclose each one fully. With the sausage in the open position, add peppers, onion, garlic, etc. and then close sausage by wrapping in the aluminum foil.
Allow sausage to warm on the grill for approximately 15-20 until sausages are cooked. Inside ingredients should be either cooked or finished off by basically frying inside the sausage.
When done, open foil, slice sausages and enjoy.
A variation might be to include sliced shrimp cooked in the sausage or anything else you might come up with...