GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
GRILLED SAUSAGE AND PEPPER FOIL PACKETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
- 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
- 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
- 4. Divide among 4 plates and serve with crusty bread or garlic bread.
GRILLED ITALIAN SAUSAGE VEGGIES IN FOIL
This makes a fantastic summer meal with minimal clean-up. With the abundance of fresh vegetables, this is a meal itself served with garlic bread. The okra pods and mushrooms are both listed as optional. You may add one or both or leave them out.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place the sausages in a small amount of water and bring to a boil; boil for 3 to 4 minutes or until they are no longer pink; remove from water and allow to cool slightly.
- Mix together the vegetables, oil and seasonings.
- Tear 2 sheets of foil (10x10inch), divide the prepared vegetables among the foil sheets, slice the sausages into 1 inch lengths and place on top.
- Season each packet with salt and pepper to taste, bring foil up to center and fold over several times, sealing well; fold in ends and seal.
- Preheat grill, place packets on grill and cook 10 minutes, turn over and cook an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 184.9, Fat 14.3, SaturatedFat 2.1, Sodium 16.4, Carbohydrate 13.8, Fiber 4.1, Sugar 6.7, Protein 3.7
SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS
These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)
Provided by Aroostook
Categories Vegetable
Time 1h
Yield 42 serving(s)
Number Of Ingredients 20
Steps:
- Divide stuffing into three bowls.
- In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
- Sauté a cup of minced onion in butter or cooking spray.
- Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
- Preheat oven to 350°F.
- Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
- Add 1 (8-ounce) package cream cheese, softened.
- Mix well and stuff pepper halves.
- Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
- Stuffed Onions: Brush onions with olive oil.
- Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
- Top onion slices with a mound of stuffing and place on a baking sheet.
- Drizzle a bit of butter on top and sprinkle w/ grated cheese.
- Bake 20-25 minutes.
- Stuffed mushrooms: Remove stems from mushrooms.
- Chop stems fine.
- Coat mushroom caps with oil and set aside.
- Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
- Stuff caps with mixture.
- Place mushrooms on baking sheet.
- Drizzle tops with a bit of butter and a sprinkle of grated cheese.
- Bake 20-25 minutes.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1
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