GRILLED ITALIAN SAUSAGES WITH PEPERONATA
Go for grilled sausages Italian style, with lots of onion, garlic, peppers and olives.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center.
- Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill "wok"). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata.
- Serve sausages on buns with peperonata.
Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 12 g, TransFat 0 g
GRILLED SAUSAGE WITH PEPPERONATTA
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
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 SAUSAGES, ONIONS AND PEPPERS
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
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 SAUSAGE RING WITH PARSLEY AND PROVOLONE OVER PEPPERONATA RECIPE - (3.8/5)
Provided by mytastytreasures
Number Of Ingredients 17
Steps:
- Core the peppers, cut them in half, and cut them into 1/8 inch thick slices In a large saute pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the peppers. Cook them for 2 minutes without stirring. Stir them well and cook them for 2 more minutes without stirring. Repeat this procedure 2 or 3 times until peppers start to brown and wilt. Add the garlic and saute the mixture for 2 minutes. With a slotted spoon, transfer the peppers to a large bowl. Add the remaining 2 tablespoons olive oil to the pan. When the oil is hot, add the onions. Saute them for about 3 minutes or until they are lightly browned. Return the peppers to the pan. Add the tomatoes, fresh and dried oregano, and the bay leaf. Season the sauce to taste with salt and pepper. Reduce the heat to medium and cook the sauce partially covered, stirring occasionally , for 10 to 13 minutes until the peppers have softened completely. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium hot and the other side has a low heat; first lightly spray the grilling rack with vegetable spray to prevent sticking; or preheat broiler. Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until it is browned. Turn it over and grill the other side for 2 to 3 minutes or until it is browned. Transfer it to the lower heat and grill it for 7 to 8 minutes. Check for doneness by cutting into the sausage. Return it to high heat and grill it for about 1 minute on each side to complete the cooking. Spread the pepperonata on a large platter. Lay the sausage ring on top. Serve with crusty bread.
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 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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