Barbecue Italian Sausages Recipes

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

Steps:

• Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated. , Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and liquid smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.

Steps:

• Divide sausages between two ungreased 13-in. x 9-in. baking dishes. Combine barbecue sauce and brown sugar; pour over sausages and toss to coat. , Bake, uncovered, at 350° for 35-40 minutes or until sauce is thickened, stirring once.

Steps:

• Prick the sausages, cover with water and simmer 5-6 minutes, cool in cold water, pat dry and slice in half leaving them joined in the center.
• Heat BBQ medium-hot.
• Combine olive oil,vinegar, oregano, basil, sugar& hot pepper sauce.
• Grill the sausages and the pepper quarters basting with the oil mixture.
• BBq until the sausages and peppers are rich golden color 14-18 minutes.
• Split the buns/bread in half and if using bread cut into serving sizes, leaving them joined at the middle and brush with the oil mixture.
• Remove sausages and keep warm.
• BBQ the oiled bread toast 2-3 minutes.
• Slip a sausage in the bun and a piece of each of the peppers, some mustard and Mmmmm.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
• Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
• Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

Steps:

• Put sausages in a plate going in the microwave and poke them. Cover with plastic wrap leaving an open corner to let escape the steam and cook at high power for about 5 minutes or until not pink inside. (you can do this step in advance, let cool and cover. They will be good until the next day in the fridge.). Cut in slices of 1 1/2 inches of thickness.
• Meanwhile, in a bowl, mix oil, garlic, salt and pepper. On metal skewers or wood skewers previously soaked in water, thread sausages alternating with bread cubes and onions squares. Baste the skewers with the mixture of oil.
• Set the barbecue to medium heat. Put the skewers on an oil grill. Close the cover and cook about 10 minutes or until sausages are grilled and onions are tender (flip the skewers 3 times during the cooking time).