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
GRILLED SAUSAGE WITH PEPPERS AND ONIONS
Steps:
- Heat grill to medium-high heat. Place a grill pan on grill and allow to heat, approximately 5 minutes.
- While the grill is heating, core, and slice red and green peppers. Peel and slice the onions. Place the veggies in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.
- Place sausages on the hot grill pan. Cook sausages 2-3 minutes per side until slightly charred and cooked. Remove and place on a plate and tent with foil.
- Add peppers and onions to the grill pan, and cook for 5-7 minutes. Toss veggies when edges become charred. Remove from the grill pan.
- Serve sausage with peppers and onions with your favorite side dish or toasted rolls.
GRILLED SAUSAGES, PEPPERS, AND ONIONS ON ROLLS
Can be prepared in 45 minutes or less.
Categories Sandwich Onion Pepper Quick & Easy Backyard BBQ Sausage Summer Tailgating Grill Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare gill.
- In a small bowl drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick (to prevent separation into rings) and brush with remaining teaspoon oil.
- Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately high heat.)
- Transfer peppers and onions to a bowl, discarding wooden picks, and toss with Worcestershire sauce and vinegar.
- Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a instant-read thermometer), 10 to 15 minutes.
- Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy and rolls are toasted lightly.
- Divide peppers and onions between rolls and top with sausages.
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
GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES
Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!
Provided by JAYDA
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
GRILLED SAUSAGE AND PEPPER HEROES
This hearty sandwich comes together quickly on a small portable grill, making it perfect for a tailgate or picnic. Make the balsamic vinaigrette at home and take it along in a small jar. You can purchase the Italian sausage ring (shaped like a spiral) at an Italian butcher. If you can't get the cheese and parsley flavor, use any flavor you like. If you'd like to make this on a full-size grill, you can cook everything at once and remove the ingredients as they finish cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
- Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
- Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
- Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
- Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.
GRILLED SAUSAGE PATTIES WITH PEPPERS AND ONIONS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 22m
Yield 5 servings
Number Of Ingredients 16
Steps:
- Preheat the grill to 350 degrees F.
- In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
- In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
- Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
- Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
- Tuck a sausage patty into each roll and arrange on a serving platter.
- Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.
GRILLED SAUSAGES WITH PEPPERS
A good dose of Italian seasonings and mozzarella makes these grilled sausages unique. They're great with homemade French fries for a quick meal. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until softened. Stir in brown sugar, vinegar, garlic, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, 12-15 minutes or until onion is golden brown., Meanwhile, grill sausages, covered, over medium heat 12-15 minutes or until a thermometer reads 160°, turning occasionally. Serve in buns with pepper mixture; if desired, top with mustard.
Nutrition Facts : Calories 488 calories, Fat 24g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1002mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 20g protein.
GRILLED SAUSAGE & PEPPER WRAPS RECIPE BY TASTY
Here's what you need: canola oil, Kroger® Brand Mild Italian Sausages, medium yellow onion, Kroger® Brand Mini Sweet Peppers, water, kosher salt, freshly ground black pepper, flour tortillas, shredded mozzarella cheese, fresh parsley, long skewers
Provided by Kroger
Categories Lunch
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat a gas grill to medium heat.
- Lightly oil the grates of the grill with canola oil. Add the Kroger® Brand Mild Italian Sausages and close the lid. Cook for 8-10 minutes covered, turning frequently to brown on all sides until sausage juices run clear. Remove from the grill and set aside.
- Heat a tablespoon of canola oil in a skillet over high heat. Add the onion, Kroger® Brand Mini Sweet Peppers, and water, and season with the salt and pepper. Sauté for 8-10 minutes, or until the vegetables are caramelized.
- Lay the flour tortillas on a cutting board and sprinkle evenly with the shredded mozzarella cheese. Top with the pepper mixture, then place a sausage on top of each tortilla. Tightly roll up.
- Wipe the pan with a damp paper towel. Set the pan over medium-high heat, then add the pepper and sausage wraps, seam-side down. (Depending on the size of the pan, you may need to work in batches.) Cook for 3-4 minutes, or until the tortillas are golden brown, pressing down slightly to seal. Flip and cook on the other side for another 3 minutes, until golden brown and the cheese is melted.
- Transfer the wraps to a cutting board and use a serrated knife to trim the ends. Then cut each wrap into 6 pieces.
- Skewer 3 pieces of wrap onto each skewer. Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 14 grams, Sugar 3 grams
GRILLED SAUSAGE AND PEPPERS HOAGIE
Make and share this Grilled Sausage and Peppers Hoagie recipe from Food.com.
Provided by Kana K.
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill sausages on barbecue until well browned.
- Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
- Be sure to stir this mixture every few minutes and continue to cook on medium until the peppers and onions and soft but not mushy. (Approximately 20 minutes).
- Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they're more fun that way!
Nutrition Facts : Calories 694.5, Fat 52.4, SaturatedFat 17, Cholesterol 94.6, Sodium 2011.7, Carbohydrate 21.2, Fiber 3.5, Sugar 8.6, Protein 33.6
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