Grilled Sausages Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

Steps:

• Prepare grill for high heat.
• With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
• Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
• Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

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:

• Prepare grill.
• Grill fresh sausages on an oiled rack set 5 to 6 inches over glowing coals, turning them, 10 to 15 minutes, or until cooked through (170°F. on an instant-read thermometer). Grill smoked sausages on rack, turning them, 5 to 8 minutes, or until heated through.
• Serve sausages with ketchup and mustards on bread.
• Make the tomato ketchup:
• In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
• In cleaned kettle stir together purée, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
• Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.
• Makes about 1 1/2 cups.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
• Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
• Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
• Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

Steps:

• Preheat grill to 350 to 400 (medium-high). Bring sausages and beer to a boil in a Dutch oven over medium-high heat, and let stand 10 minutes. Drain.
• Cut a 1/2-inch-deep wedge from top of each roll. Reserve wedges for another use if desired. Cut rolls in half crosswise.
• Grill sausages, covered with grill lid, over medium-high heat 8-10 minutes on each side or to desired degree of doneness.
• Place 1 sausage in each roll half. Spoon desired amount of Sweet Pepper-Onion Relish over each sausage.
• Note: I used Johnsonville Stadium Style Brats and Yuengling Traditional Lager.