Grilled Sausages Food

GRILLED SAUSAGE WITH SPICY SAUCE

Steps:

• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
• Serve this dish with Tangy Corn Relish.
• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.

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.

CEVAPI OR CEVAPCICI RECIPE - CROATIAN FOOD

Steps:

• Combine: Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper. Mix well with the hand mixer fitted with the dough hooks.
• Refrigerate: Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
• Shape sausages: Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. You can easily double the recipe.
• Grill the cevapcici on the hot grill pan or the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the subsequent batches for the same time.
• Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one; if it is not hot enough, give the sausages a few more minutes.

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.

WHAT TO SERVE WITH SAUSAGE (10 IRRESISTIBLE SIDES)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

GRILLED SAUSAGE - HOW TO GRILL SAUSAGE PERFECTLY EVERY TIME!

Steps:

• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, place the sausage directly on the indirect heat side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, & cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
• Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving.
• the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!

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.

GRILLED HOT ITALIAN SAUSAGE SANDWICH

Steps:

• Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside.
• Split the sausage down the center lengthwise and put on a platter.
• Microwave them till about three-quarters done.
• Then put them on the grill, open side down and grill; turn them over and finish grilling till done.
• Put sausage in a homemade bun and top with the onions and peppers.
• If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

CEVAPI (GRILLED SERBIAN SAUSAGES)

Steps:

• In a large bowl mix together all ingredients.
• Using slightly over 1 Tbsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).
• Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight).*
• When you are ready to cook your sausages, preheat your grill to medium heat, 350-400⁰F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)
• Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.
• Serve the cevapi with sliced sweet onions and flatbread (like lepinja or pita).

GRILLED SAUSAGES WITH SUMMER VEGETABLES

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.

GRILLED SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
• Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
• Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
• Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
• Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
• Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

GRILLED SAUSAGES (SOUTHERN LIVING)

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.

GRILLED SAUSAGES

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.