Bbq Italian Sausage And Pepper Pie Recipes

ITALIAN SAUSAGE AND PEPPER PIE

Steps:

• Preheat oven to 425 degrees.
• Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
• Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
• Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
• Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
• Bake for 12 minutes, or until the crust is golden brown.

SAUSAGE AND PEPPER "PIE"

Steps:

• *Hot, sweet or specially flavored is fine. If you're using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
• Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
• Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
• Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
• Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
• Open remaining rolls-again do NOT separate. Lay them across the top of the "pie" sealing seams and ends as best you can-it's OK if it looks a bit "rustic."
• Sprinkle parmesan cheese on the top "crust."
• Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.

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.

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.

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.

GRILLED SAUSAGES, ONIONS AND PEPPERS

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.

GRILLED ITALIAN SAUSAGE AND PEPPERS

Steps:

• Heat grill to medium heat.
• Toss peppers and onions with dressing.
• Grill sausage and vegetables 13 to 15 min. or until sausage is done (160ºF) and vegetables are tender, turning occasionally.
• Slice peppers. Fill buns with sausages; top with peppers and onions.

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.