MIXED GRILLED SAUSAGE
Get the grill prepped for our grilled sausage recipe, featuring three types of sausages! Serve this hearty Mixed Grilled Sausage with a mixed green salad.
Provided by My Food and Family
Categories Sausage
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Fold double layer of heavy-duty foil over bottom and up sides of inverted 9-inch square pan. Remove pan. Turn foil pan over; place on grill grate.
- Add butter to foil pan; grill until butter is melted. Add vegetables; stir until evenly coated with butter. Grill 10 min., stirring occasionally. Meanwhile, place sausages directly on grill grate. Grill 10 min., turning after 5 min.
- Add sausages and barbecue sauce to vegetables in pan; stir. Grill 5 to 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
"MEAT COUNTER" MIXED GRILL
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
- Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
- Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
- Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
- Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
- Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
- Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
- Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.
MIXED GRILL
Steps:
- Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.
SAUSAGE MIXED GRILL
Steps:
- See above under introduction. INGREDIENTS 12 breakfast sausages 4 weisswursts 4 hot or sweet Italian sausages 16 multicolored mini bell peppers 2 heads of radicchio, cut into 6 wedges each Olive oil, for brushing Salt and freshly ground black pepper Get Ingredients HOW TO MAKE THIS RECIPE Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper. Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve. SUGGESTED PAIRING A full-bodied, berry-rich Chianti Classico.
- In a bowl, combine the garlic, thyme, balsamic vinegar and oil. Season with salt and pepper.
CHICKEN & SAUSAGE MIXED GRILL (OLIVE GARDEN COPYCAT)
Make and share this Chicken & Sausage Mixed Grill (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 5h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- MARINADE:.
- MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
- SKEWER:.
- CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours.
- BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
- GRILL chicken until juices run clear and pieces are completely cooked.
- THREAD sausage pieces on skewer. Grill until sizzling and juices are running clear.
- PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.
Nutrition Facts : Calories 805.2, Fat 50.8, SaturatedFat 14.2, Cholesterol 210, Sodium 2220.3, Carbohydrate 14.7, Fiber 2.5, Sugar 4.8, Protein 71.3
GRILLED SUMMER SAUSAGE SALAD
I love grilling vegetables, especially those straight from the garden. The summer sausage is a fun twist, and the veggies really get to shine in this main dish salad. Fresh garden herbs also taste great mixed into this salad. To amp up the flavor even more, try grilling romaine lettuce instead of using a salad mix. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage. , Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.
Nutrition Facts : Calories 260 calories, Fat 21g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 1048mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
ITALIAN MIXED GRILL
Serve your family this hearty herb-flavored dinner of grilled sausages, chicken and beef. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors.
- In 2-quart microwavable casserole, place sausages, water and onion. Cover and microwave on High 5 minutes; rearrange sausages. Re-cover and microwave on Medium (50%) 5 to 7 minutes or until sausages are no longer pink in center. Remove sausages; discard onion and water.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.
- Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally, for the following times: Grill beef 5 minutes. Add chicken and continue grilling. Grill beef 12 to 16 minutes or to desired doneness. Grill chicken 15 to 20 minutes or until juice is clear when center of thickest part is cut (170°). Add cooked sausages during the last 5 to 10 minutes of girlling to brown.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 0 g, TransFat 0 g
GRILLED SAUSAGES, ONIONS AND PEPPERS
There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.
Provided by Sam Sifton
Categories barbecues, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 56 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 1110 milligrams, Sugar 5 grams
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