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 ITALIAN SAUSAGE AND PEPPERS
Enjoy our Grilled Italian Sausage and Peppers at your next cookout. The veggies in this grilled Italian sausage recipe add both color and amazing flavors.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 44 g, Fiber 5 g, Sugar 8 g, Protein 14 g
GRILLED ITALIAN SAUSAGE WITH SWEET AND SOUR PEPPERS
If you think you know sausage and peppers, think again! Take the big flavor of Johnsonville Italian Sausages and add bell peppers, almonds, raisins and onions to take the flavor to the next level. Add polenta and Italian dressing for the best sausage and peppers dish you have ever had!
Provided by Johnsonville Sausage
Categories Pork
Time 42m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small non-stick skillet, toast almonds over medium heat for 1-2 minutes.
- Stir in raisins; remove from heat. Let stand for 1 minute.
- Add vinegar, sugar, salt and pepper.
- Return to medium-low heat, cook and stir until sugar is dissolved and set aside.
- Preheat gas grill to medium-low.
- If charcoal, allow it to burn until white ash has formed on coals.
- In a bowl, combine peppers and onion wedges.
- Drizzle with oil; toss to coat.
- Place sausages and vegetables on grill, and use tongs to turn often.
- Grill covered for 15-20 minutes or until cooked through and browned and vegetables are tender.
- While sausages and vegetables are grilling, brush polenta slices with Italian dressing.
- Carefully place on grill, grill for 2 minutes on each side or until lightly toasted.
- Remove vegetables from grill.
- Place in a large bowl, add prepared almond mixture; toss gently.
- On a large platter, arrange grilled sausages, vegetables and polenta.
- Serve.
Nutrition Facts : Calories 77.2, Fat 3.1, SaturatedFat 0.4, Sodium 76.2, Carbohydrate 11.8, Fiber 1.9, Sugar 8.5, Protein 1.4
SWEET AND SAVORY ITALIAN SAUSAGE WITH PEPPERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place sausage on a hot grill and cook until done. This may take about 45 minutes.
- Heat oil in a saute pan placed on grill. Add red onions, garlic, red bell peppers, and green bell peppers and cook until translucent. Add basil and scallions and cook for a few minutes. Once cooked, cut sausage into 2-inch long pieces, and arrange on serving platter with pepper and onion mixture. Serve with crusty bread or rolls.
GRILLED ITALIAN SAUSAGE
A traditional family recipe for grilled mild or hot Italian sausage. I use sausage from Dominics of New York. Serve on Italian hero bread.
Provided by Diane Felico
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 3
Number Of Ingredients 3
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.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 21.5 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 7.5 g, Sodium 946 mg, Sugar 5.4 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.
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