Grilled Sausage Pepper Heroes Recipes

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GRILLED SAUSAGE & PEPPER HEROES



Grilled Sausage & Pepper Heroes image

Chicken sausage lightens this recipe yet preserves flavor. You'll be the hero if you make this for your next cookout. - Marla Clark, Moriarty, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 9

2 jars (24 ounces each) roasted garlic Parmesan spaghetti sauce
1/8 teaspoon crushed red pepper flakes
2 medium green peppers
2 medium sweet red peppers
2 medium sweet yellow peppers
1 large sweet onion, cut crosswise into 1/4-inch slices
3 packages (12 ounces each) fully cooked Italian chicken sausage links
12 brat or hoagie buns, split
12 slices provolone cheese, halved

Steps:

  • In a Dutch oven, combine spaghetti sauce and pepper flakes. Heat through over medium heat, stirring occasionally; keep warm., Cut peppers in half. Remove and discard stems and seeds. Grill peppers and onion, covered, over medium heat 8-10 minutes on each side or until tender. Slice peppers. Stir onion and peppers into sauce; heat through., Grill sausages, covered, over medium heat for 10-12 minutes or until heated through, turning occasionally. Place buns on baking sheets, cut side up. Top with cheese. Broil 3-4 in. from the heat 2-3 minutes or until cheese is melted. Top with sausages and pepper mixture.

Nutrition Facts : Calories 449 calories, Fat 18g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1099mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

GRILLED SAUSAGE AND PEPPERS SANDWICHES



Grilled Sausage and Peppers Sandwiches image

A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 13

1 tablespoon balsamic vinegar
1 clove garlic, finely grated
1 1/2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
5 tablespoons olive oil
1 red bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 green bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 serrano pepper, halved lengthwise, seeds and membranes removed
1 medium yellow onion, trimmed and cut into 1-inch thick wedges
6 sweet Italian sausages (about 1 1/2 pounds)
6 hoagie rolls
12 slices provolone cheese
1 cup store-bought marinara sauce, warmed

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 SAUSAGE AND PEPPER HEROES



Grilled Sausage and Pepper Heroes image

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

1/3 cup extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
2 cloves garlic, crushed and peeled
Kosher salt and freshly ground black pepper
1 red bell pepper, top and bottom removed, cut into 4 planks
1 yellow bell pepper, top and bottom removed, cut into 4 planks
1 large sweet onion, peeled and sliced into 1/4-inch-thick rings
One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor
Four 6-to-8-inch hoagie rolls, split
8 slices provolone (about 6 ounces)

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 WITH PEPPERONATTA



Grilled Sausage with Pepperonatta image

We took a cooking class and learned this recipe. We LOVE it! Roasting the peppers gives it a rustic, slightly smoky layer of flavor. We serve it on top of Allrecipes' 'Pasta with Fennel and Onions,' for an Italian family feast!

Provided by cookinwithmom

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 9

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
8 (3.5 ounce) links Italian sausage
¼ cup extra-virgin olive oil
1 large yellow onion, cut into large dice
½ cup red wine
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
  • Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
  • Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
  • Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 8.5 g, Cholesterol 35.8 mg, Fat 24.3 g, Fiber 1.3 g, Protein 12.8 g, SaturatedFat 7 g, Sodium 760.5 mg, Sugar 3.4 g

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

ITALIAN SAUSAGE AND PEPPER HEROES



Italian Sausage And Pepper Heroes image

Make and share this Italian Sausage And Pepper Heroes recipe from Food.com.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

4 lbs sweet Italian sausage links (16 links) or 4 lbs hot Italian sausage links (16 links)
4 red bell peppers, stemmed,seeded and sliced into 1/4" strips
4 green bell peppers, stemmed,seeded and sliced into 1/4" strips
2 tablespoons olive oil
6 large sweet onions, peeled and thinly sliced
6 cloves garlic, crushed
salt
ground black pepper
16 hoagie rolls, sliced lengthwise,toasted,if desired

Steps:

  • Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total.
  • Remove from grill and keep warm.
  • Meanwhile, in large skillet, sauté peppers in the olive oil until softened, about 5 minutes.
  • Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes.
  • Pepper mixture can be made ahead; reheat to serve or serve at room temperature.
  • Place sausage links in hero rolls, generously add sautéed pepper mixture to each sandwich.

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.

GRILLED SAUSAGE & PEPPER WRAPS RECIPE BY TASTY



Grilled Sausage & Pepper Wraps Recipe by Tasty image

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

2 tablespoons canola oil, divided
5 Kroger® Brand Mild Italian Sausages
1 medium yellow onion, sliced
2 cups Kroger® Brand Mini Sweet Peppers, sliced
¼ cup water
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
5 flour tortillas, 8 in (20 cm)
2 cups shredded mozzarella cheese
1 tablespoon fresh parsley, for garnish
10 long skewers

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

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From thedailymeal.com


GRILLED SMOKED SAUSAGE & PEPPER HOAGIES - SSOUTHERNLIFESTYLE
2020-01-12 Cut each sausage link in half crosswise. Grill sausage and vegetables on covered grill over medium-high heat 5 minutes. Turn; continue grilling covered 5 minutes or until sausage is heated through and vegetables are crisp-tender. Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut sides down, around edges of grill.
From ssouthernlifestyle.com


GRILLED SAUSAGE AND PEPPER HEROES RECIPE - FOOD NEWS
2 pounds sweet Italian sausage 12 (6-inch) Italian sub rolls Toss bell peppers, onions, vinegar, sugar, oil, salt, and pepper together in a bowl. Microwave, covered, until vegetables are just tender, about 6 minutes. Heat grill to medium. Place sausages in a large skillet on the stovetop and cover with water until sausages are mostly […]
From foodnewsnews.com


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