Grilled Sweet And Hot Sausage With Grilled Onion Marmalade And Red Peppers Food

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GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA



Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa image

Provided by Bobby Flay

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 grilled poblano pepper, peeled, seeded and finely diced
1 grilled red bell pepper, peeled, seeded and finely diced
1 yellow bell pepper, peeled, seeded and finely diced
1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
Pinch salt and freshly ground black pepper
1 cup apricot preserves
2 jalapenos, grilled
2 limes, juiced
3 Italian hot sausage links
3 Italian sweet sausage links
Canola oil
Salt and freshly ground black pepper
Flour tortillas
Corn tortillas
Grated Monterey Jack cheese

Steps:

  • Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
  • Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
  • Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
  • Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

GRILLED SWEET AND HOT SAUSAGE HOAGIES WITH GRILLED ONION MARMALADE AND RED PEPPERS



Grilled Sweet and Hot Sausage Hoagies with Grilled Onion Marmalade and Red Peppers image

Provided by Bobby Flay

Yield 4 hoagies

Number Of Ingredients 14

3 red onions, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped
1 small jalapeno pepper, finely diced
1 cup red wine vinegar
1/4 cup creme de cassis
1/4 cup grenadine
1/4 cup red wine
1/4 coarsely chopped parsley
2 red peppers, grilled, quartered and seeded
1 pound hot Italian sausage, sliced in half, vertically, then quartered
1 pound sweet Italian sausage, sliced in half, vertically, then quartered
4 hoagie rolls

Steps:

  • Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.

GRILLED SAUSAGES, ONIONS AND PEPPERS



Grilled Sausages, Onions and Peppers image

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

1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage

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 SPICY SAUSAGES WITH ONION MARMALADE



Grilled Spicy Sausages with Onion Marmalade image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
2 cups thinly sliced yellow onion (about 2 small onions)
3 tablespoons brown sugar
1/2 teaspoon dried chile flakes
1/4 cup apple cider vinegar
Salt and freshly ground black pepper
4 fresh spicy Italian sausages
Extra-virgin olive oil, for brushing
1 baguette, quartered and sliced lengthwise
4 teaspoons Dijon mustard
Tomato Chutney, recipe follows
Ice cubes
1 1/2 pounds Roma tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon ground cumin
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon herbs de Provence
Salt and freshly ground black pepper

Steps:

  • For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and chile flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool.
  • For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney.
  • Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly.
  • Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION



Grilled Sausage Sandwiches with Fennel and Sweet Onion image

Categories     Sandwich     Onion     Fourth of July     Super Bowl     Sausage     Fennel     Summer     Tailgating     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 lb coiled thin Italian sausage (sometimes called luganega)
1/2 fennel bulb (sometimes labeled "anise"), thinly sliced
1/2 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
1 1/2 tablespoons olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
4 hamburger buns
Accompaniment: mustard
Special Equipment
4 (6- to 8-inch) wooden skewers; a large (2-burner) well-seasoned ridged grill pan (preferably cast iron)

Steps:

  • Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
  • Toss together fennel, onion, oil, salt, and pepper in a bowl.
  • Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
  • Remove skewers and serve sausages, topped with fennel and onion, on buns.

GRILLED ITALIAN SAUSAGE WITH WARM PEPPER AND ONION SALAD



Grilled Italian Sausage with Warm Pepper and Onion Salad image

Categories     Onion     Pepper     Quick & Easy     Backyard BBQ     Dinner     Sausage     Bell Pepper     Summer     Grill/Barbecue     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special Equipment
a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers

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.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS



Grilled Italian Sausage with Peppers and Onions image

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

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

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 SAUSAGES, PEPPERS AND ONIONS



Grilled Sausages, Peppers and Onions image

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

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

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.

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