Barbecue Italian Sausages Food

1-2-3 BARBECUE SAUSAGE

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.

BARBECUE ITALIAN SAUSAGES

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.

THE PERFECT BARBECUED SAUSAGE

Steps:

• For the barbecue sauce, mix all the ingredients together and spread over the base of a disposable foil roasting tray (or a double layer of aluminium foil crumpled at the edges to form a lip). Press the sausages into the sauce and cover the tray loosely with foil. Place the tray directly on a hot barbecue and allow to cook for 20 minutes, turning the sausages after 10 minutes. Transfer the sausages from the tray directly onto the barbecue (keep the tray on the grill to reduce the sauce slightly) and grill for about five minutes, turning often until nicely browned and slightly charred. Return the sausages to the tray while you lightly grill the rolls or bread slices. Serve the sausages in the bread with the barbecue sauce and some fresh rocket leaves. Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now

BEER-SIMMERED GRILLED SAUSAGES

Steps:

• 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
• 2. Set up the grill for direct grilling and preheat to medium-high.
• 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
• 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
• Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
• For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.

GRILLED ITALIAN SAUSAGE WITH WARM PEPPER AND ONION SALAD

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
• Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
• While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
• Transfer vegetables to a platter and top with sausage.

BAKED BBQ BARBECUED SAUSAGES

Steps:

• Preheat the oven to 400F. Line the baking sheet with parchment paper.
• Using your hands, coat the sausages with 1/2 cup of barbecue sauce.
• Put the sausages on the baking sheet in a single layer so they are not touching.
• Bake for 25 minutes.
• Remove from the oven and brush the remaining 1/2 cup of barbecue sauce over the sausages using the pastry brush.
• Return the sausages to the oven and bake for another 10 minutes.

ITALIAN SAUSAGES SKEWERS

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).

BBQ ITALIAN SAUSAGE & PEPPER ON A BUN

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.

HOMEMADE ITALIAN SAUSAGE RECIPE

Steps:

• Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making. Follow steps (1) through (16)
• Serve. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month. Here are some tips on making Italian Sausage Sandwiches. Here is an awesome recipe for a stuffed Italian Sausage Meatloaf.

HOW TO GRILL ITALIAN SAUSAGES

Steps:

• Preheat the grill to medium heat, about 400-425F.
• Place the sausages on the grill, making sure there is space between them. Close the lid and cook for 4-6 minutes.
• Turn the sausages over, close the lid, and cook for another 4-6 minutes. Flip them one last time, and grill for a final 3-4 minutes, or until the sausages are cooked through and reach an internal temperture of 165F.
• Serve the sausages on their own, or on a bun, with toppings of choice. They are great with mustard, diced onion, relish, pickles, sauerkraut and even grilled peppers.

BBQ SAUSAGE SLOPPY JOES

Steps:

• Cut the sausage casing with a knife and empty the meat into a large skillet that's been preheated on a medium-high flame.
• Break apart the sausage into pea sized crumbles.
• Cook for 5-7 minutes or until fully cooked.
• Remove the sausage and drain all but 2 tablespoons of the remaining oil.
• Add the bell peppers and onions and cook, stirring, for 5-7 minutes.
• Add the barbecue sauce, tomato sauce and beef broth.
• Simmer until reduced by half, about 6-8 minutes.
• Add the sausage back in, dot with the cheddar cheese and mix slightly just to start melting the cheese.
• Serve on toasted brioche buns.

GRILLED ITALIAN SAUSAGE

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.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

HOW TO COOK ITALIAN SAUSAGE

Steps:

• Place sausage in a large skillet.
• Add water to ½" depth. Bring to a simmer and cover.
• Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates turning sausages occasionally to brown.

BASIC TECHNIQUE: GRILLED SAUSAGES

Steps:

• Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other things...like peppers and onions.)
• For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
• Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren't browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.

SAUSAGE BITES IN SWEET AND TANGY BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Cut the sausage into 1-inch to 2-inch lengths and transfer them to the slow cooker crockery insert. Add the onion chunks and pepper squares, if using.
• Combine the brown sugar, ketchup, vinegar, mustard, soy sauce, garlic powder, and melted butter. Pour the mixture over the sausage and vegetables.
• Stir to coat all of the sausage pieces.
• Cover and cook for 4 to 6 hours on LOW.
• Serve and enjoy!

BARBECUED ITALIAN SAUSAGE SANDWICHES

Steps:

• Cook sausages 5 minutes in a pot of gently boiling water.Preheat barbecue to high.Reduce heat to medium-low and grill sausages 10-12 minutes.Meanwhile, cut baguette into 4 pieces and split lengthways. Spread goat cheese inside. Set aside.Grill pepper strips for a few minutes.Place grilled sausages in baguette sections and top with peppers and mushrooms.Put sandwiches on a sheet of foil or an aluminum pan to prevent burning and return to barbecue. Heat a few seconds and serve.