Grilled Sausages With Mustard Mashed Potatoes Recipes

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GRILLED SAUSAGES WITH MUSTARD MASHED POTATOES



Grilled Sausages With Mustard Mashed Potatoes image

I was excited to find this recipe because it is similar to a dish I had at one of my very favorite places here. It's a great Scottish pub. Taken from 'Potatoes Mashed and More'.

Provided by carolinajen4

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

8 links speciality sausages
2 onions, cut into wedges, roots left intact
2 lbs potatoes, scrubbed and quartered
6 tablespoons butter
1 tablespoon coarse grain mustard
3 teaspoons prepared English mustard
1 garlic clove, crushed (more, please)
1 bunch fresh parsley, chopped
olive oil
salt and pepper

Steps:

  • First make the mustard mashed potatoes. Cook the potatoes in a large saucepan of boiling water for about 20 minutes, or until tender.
  • Place the sausages on a preheated ridged grill pan and cook for 10 minutes, turning them to get an even color. Add the onion wedges and cook with the sausages for 6-7 minutes.
  • Meanwhile, drain the cooked potatoes well and return them to the pot. Place over a low heat and allow any excess water to steam away without coloring the potatoes. Remove from heat, then, holding the warm potatoes in a dish towel, peel them carefully. You should be able to squeeze the skins off through the towel. Place in a bowl. Mash well, using a potato masher or fork. Add the butter, wholegrain and English mustards, garlic, and salt and pepper and continue to mash. Taste the potato and add more mustard, or salt and pepper, if desired. Finally, stir in the parsley and a dash of olive oil.
  • Serve the mashed potatoes and sausages together with the onion wedges.

Nutrition Facts : Calories 542.6, Fat 33.3, SaturatedFat 16, Cholesterol 86.1, Sodium 508.4, Carbohydrate 47.9, Fiber 7, Sugar 4.5, Protein 15.1

GRILLED SPICY SAUSAGE WITH FLORIDA SWEET POTATOES AND PEPPERS WITH MUSTARD VINAIGRETTE



Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

Mustard Vinaigrette:
1/2 cup good-quality light vinegar
1 tablespoon Florida honey
1 tablespoon spicy mustard
Several splashes Florida hot sauce
4 cloves garlic, finely chopped
Juice of 1/2 lemon
1 cup vegetable oil
Sea salt and freshly ground black pepper
Sausage, Peppers and Sweet Potatoes:
2 large Florida potatoes, cut into 3/4-inch slices
2 large Florida sweet potatoes, cut into 3/4-inch slices
2 pounds spicy smoked cooked sausage, cut into 2-inch pieces
2 tablespoons vegetable oil
1 tablespoon grill seasoning
2 Florida bell peppers, sliced
1/2 cup scallions, sliced
1/4 cup fresh Florida parsley, finely chopped
Assorted fresh herbs, for garnish

Steps:

  • For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper.
  • For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill.
  • Preheat a char-grill to medium-high heat
  • Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes.
  • Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side.
  • To serve, garnish with scallions, parsley and fresh herbs. Serve warm.

GRILLED SAUSAGE WITH APRICOT MUSTARD GLAZE



Grilled Sausage with Apricot Mustard Glaze image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 3

1 lb. smoked pork sausage
1 cup Smucker's® Apricot Preserves
8 tbsps. coarse-grained or Dijon mustard

Steps:

  • HEAT broiler or outdoor grill. Combine preserves and mustard in small bowl; set aside. Cut pork sausage into two-inch pieces. Place sausage pieces on a tray under broiler or on grill.
  • COOK 4 minutes; turn over and cook an additional 4 minutes. Remove from broiler or grill. Dip each piece in apricot mustard glaze; return to broiler or grill and cook an additional 2 minutes until lightly browned.
  • SERVE with toothpicks and additional apricot mustard glaze for dipping.

GRAINY-MUSTARD MASHED POTATOES WITH SAUSAGE



Grainy-Mustard Mashed Potatoes with Sausage image

Categories     Milk/Cream     Mustard     Pork     Potato     Side     Sausage     Winter     Simmer     Boil     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 5

4 pounds russet potatoes, peeled, cut into large chunks
8 ounces sweet Italian sausage, casings removed, crumbled
1 1/3 cups whole milk
3 1/2 tablespoons whole grain Dijon mustard
6 tablespoons (3/4 stick) unsalted butter, room temperature

Steps:

  • Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
  • Meanwhile, cook sausage in heavy large skillet over medium heat until brown and cooked through, about 8 minutes. Add milk and mustard; bring to simmer.
  • Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.

GRILLED MUSTARD ITALIAN SAUSAGES



Grilled Mustard Italian Sausages image

Brush mustard over sausages and top with a tangy tomato relish for best-on-the-block grilling.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 6

Number Of Ingredients 8

2 medium tomatoes, finely chopped (1 1/2 cups)
2 medium yellow pear tomatoes, finely chopped (1/2 cup)
1 tablespoon red wine vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 cup Dijon mustard
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
6 fresh sweet Italian sausages or turkey Italian sausages (about 1 1/4 lb)
6 bratwurst buns, split

Steps:

  • Heat gas or charcoal grill. In small bowl, mix relish ingredients; cover and refrigerate until serving.
  • In another small bowl, mix mustard and oregano; set aside.
  • Place sausages on grill over medium heat. Cover grill; cook 10 minutes, turning occasionally. Continue grilling 8 to 10 minutes longer, turning and brushing occasionally with mustard mixture, until no longer pink in center. Discard any remaining mustard mixture.
  • Serve sausages on buns with relish.

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1530 mg, Sugar 7 g, TransFat 0 g

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD



Sausages With Mashed Potatoes, Beer and Onion Gravy and Mustard image

Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml

Provided by English_Rose

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

8 links pork sausage
English mustard, to serve
1 1/2 lbs onions, sliced thinly
1 pinch sugar
2 tablespoons sunflower oil
1 ounce butter
1 teaspoon plain flour
2 1/4 cups brown ale
2 1/4 cups beef broth
1/2 star anise
2 cloves
2 fresh bay leaves
2 lbs potatoes, peeled and cut into chunks
2 ounces butter
2 -3 tablespoons milk
salt and pepper

Steps:

  • To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
  • Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
  • Stir in the flour and cook for 1 minute.
  • Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
  • Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
  • For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
  • Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
  • Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
  • Drain the potatoes and mash until smooth - a potato ricer does this really well.
  • Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
  • Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
  • Pour over some of the gravy and serve with a good spoonful of English mustard.

Nutrition Facts : Calories 1080.2, Fat 78.1, SaturatedFat 29.9, Cholesterol 190.8, Sodium 1950.2, Carbohydrate 56.5, Fiber 7.9, Sugar 9, Protein 38.7

GRILLED SAUSAGE WITH POTATOES AND CABBAGE



Grilled Sausage with Potatoes and Cabbage image

A simple, tasty, and inexpensive dinner. Smoked sausage, potatoes, and cabbage are covered with butter, caraway seeds, and garlic. The dish is then prepared on the grill for a unique taste that the family will love. Enjoy with garlic bread.

Provided by Chef Robby

Categories     Everyday Cooking

Time 50m

Yield 8

Number Of Ingredients 7

2 (12 ounce) rings smoked sausage
4 large potatoes, peeled and cubed
1 medium head cabbage, cut into thin wedges
aluminum foil
½ cup salted butter
2 teaspoons minced garlic
1 teaspoon caraway seeds

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
  • Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
  • Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

Nutrition Facts : Calories 604.9 calories, Carbohydrate 41 g, Cholesterol 88.3 mg, Fat 38.8 g, Fiber 7 g, Protein 24.3 g, SaturatedFat 17 g, Sodium 1389.1 mg, Sugar 6.9 g

GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS



Grilled Sausage with Potatoes and Green Beans image

An old crock-pot favorite ready for the grill.

Provided by Tonya Merriman

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 9

¾ pound fresh green beans, trimmed and halved
½ pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
⅓ cup water

Steps:

  • Preheat an outdoor grill for high heat.
  • On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
  • Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 21.3 g, Cholesterol 79.9 mg, Fat 38.4 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 13.7 g, Sodium 2302.2 mg, Sugar 5.8 g

GRILLED SAUSAGES WITH SUMMER VEGETABLES



Grilled Sausages with Summer Vegetables image

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 11

3/4 cup peach preserves
1/2 cup reduced-sodium soy sauce
3 tablespoons minced fresh gingerroot
3 tablespoons water
3 garlic cloves, minced
Dash hot pepper sauce, optional
4 medium sweet red peppers
1 medium eggplant
3 small zucchini
2 small yellow summer squash
12 hot Italian pork or turkey sausage links (4 ounces each)

Steps:

  • Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.

GRILLED SAUSAGE AND PEPPERS WITH CHEDDAR POTATOES



Grilled Sausage and Peppers with Cheddar Potatoes image

You don't need to heat up the kitchen with this grilled dinner served with Betty Crocker® Ultimate Cheddar mashed potatoes made on the stovetop.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 7

1 package (19.5 oz) turkey Italian sausages
1 medium red bell pepper, cut into wedges
1 medium green or yellow bell pepper, cut into wedges
1 small sweet onion, cut into wedges
1/2 cup Italian dressing
1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
Water, butter and milk called for on box

Steps:

  • Place sausages, bell peppers and onion in large bowl. Add dressing; stir to coat. Cover; refrigerate 30 minutes.
  • Heat gas or charcoal grill. Drain sausages and vegetables; discard dressing. Place vegetables in grill basket. Place sausages on grill over medium heat; cook 12 to 15 minutes, turning frequently, until brown. Place grill basket with vegetables on grill; cook about 10 minutes, stirring frequently, until crisp-tender.
  • Meanwhile, make potatoes as directed on box, using milk, butter, water and Cheese Sauce pouch.
  • Serve sausages and vegetables with potatoes.

Nutrition Facts : Calories 390, Carbohydrate 22 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 8 g, TransFat 0 g

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