Mixed Grilled Sausage Recipes

MIXED GRILLED SAUSAGE

Steps:

• Heat grill to medium-high heat.
• Fold double layer of heavy-duty foil over bottom and up sides of inverted 9-inch square pan. Remove pan. Turn foil pan over; place on grill grate.
• Add butter to foil pan; grill until butter is melted. Add vegetables; stir until evenly coated with butter. Grill 10 min., stirring occasionally. Meanwhile, place sausages directly on grill grate. Grill 10 min., turning after 5 min.
• Add sausages and barbecue sauce to vegetables in pan; stir. Grill 5 to 10 min. or until heated through, stirring occasionally.

"MEAT COUNTER" MIXED GRILL

Steps:

• In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
• Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
• Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
• Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
• Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
• Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
• Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
• Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.

MIXED GRILL

Steps:

• Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.

OLIVE GARDEN CHICKEN AND SAUSAGE MIXED GRILL

Steps:

• Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
• Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.
• Bake sausage at 350F for 20 minutes. Cut each link into three pieces and set aside.
• Grill chicken until juices run clear and pieces are completely cooked.
• Thread sausage pieces on skewer. Grill until sizzling and juices are running.
• Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

MIXED GRILL KABOBS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight., Drain and discard marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers. , Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness.

CHICKEN & SAUSAGE MIXED GRILL (OLIVE GARDEN COPYCAT)

Steps:

• MARINADE:.
• MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
• SKEWER:.
• CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours.
• BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
• GRILL chicken until juices run clear and pieces are completely cooked.
• THREAD sausage pieces on skewer. Grill until sizzling and juices are running clear.
• PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

GRILLED SUMMER SAUSAGE SALAD

Steps:

• Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage. , Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.

GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES

Steps:

• Prepare grill for high heat.
• With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
• Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
• Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

GRILLED SAUSAGES WITH FIGS AND MIXED GREENS

Steps:

• Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.