GRILLED SAUSAGES WITH PRUNES AND BACON
My husband's grandmother gave me this recipe. The combo of sweet prunes, salty bacon and meaty sausages is delicious. This recipe is great with any fresh, large sausage (just not the wee breakfast-style sausages). Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Serve in buns with all the usual fixin's (sauerkraut, mustard, relish, etc.).
Provided by Heather
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
- Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
- Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
- Preheat an outdoor grill for medium-high heat.
- Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.
Nutrition Facts : Calories 541.3 calories, Carbohydrate 39.9 g, Cholesterol 79.3 mg, Fat 33.1 g, Fiber 2.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1210.2 mg, Sugar 13.5 g
GRILLED SAUSAGES WITH GRILLED SHALLOT RELISH WITH FRESH RICOTTA AND TOASTED BAGUETTE
Steps:
- Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing.
- While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.
- Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.
- Arrange the cut sausage on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.
BACON-WRAPPED SAUSAGES
These little guys are ALWAYS a hit with the adults and kids. Barbecue appetizers or backyard hors d'oeuvres as I like to call them are a great way to give your guests a hint of what they're in store for. Not to mention they'll fend off the hungry crowds while the ribs are finishing. But don't be offended when some misguided soul raves about these and neglects to mention your fine 'cue! You can do these on the pan in your smoker or if its full they work just as well in the oven. Trust me, they're great either way.
Provided by tipsforBBQ
Categories Pork
Time 1h10m
Yield 20 wrapped sausages
Number Of Ingredients 5
Steps:
- Cut the bacon strips in half length-wise (just leave in the package and cut with a knife). Cut the sausage into pieces that are about the same width of the bacon strips. Just toss the ends of the sausages.
- Wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. Place on top of a cookie sheet. Now I like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger.
- Top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. The brown sugar will be used to gauge when the sausages are done. When it melts down and turns into a little volcano of brown sugar they are READY!
- If your grill is already full then put these in your oven at 300°F for approximately 45-60 minutes. Its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. So don't forget to give your guests this treat.
Nutrition Facts : Calories 244.6, Fat 23.1, SaturatedFat 7.6, Cholesterol 43.2, Sodium 565.4, Carbohydrate 0.5, Sugar 0.6, Protein 8.1
GRILLED SAUSAGES WITH PRUNES AND BACON
Steps:
- Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
- Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
- Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
- Preheat an outdoor grill for medium-high heat.
- Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned.
- Serve the sausages on buns topped with desired condiments.
GRILLED SAUSAGES WITH SUMMER VEGETABLES
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
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.
BACON-WRAPPED PRUNES
Also known as Devils on Horseback, these sinful bacon-wrapped bites are perfect for a Halloween party hors d'oeuvre. With just two ingredients and about five minutes of prep work, they couldn't be easier to prepare either. They're best served warm, so pop them in the oven right before your guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Wrap bacon pieces around prunes and secure with toothpicks. Bake on sheet until bacon is browned, about 15 minutes, flipping halfway through. Serve warm.
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