Mustard Grilled Italian Sausage Sandwiches Recipes

GRILLED MUSTARD ITALIAN SAUSAGES

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.

GRILLED ITALIAN SAUSAGE SANDWICH

Steps:

• Heat up your grill. Get it as high as you can for charcoal and about 500°F for gas
• In a skillet, add olive oil, mushrooms and onions and cook until softened
• Add your sausages to the grill and cook until done, turning them every couple minutes
• Cut your baguette down the middle. (Toast it on the grill a little if you like)
• Layer the sandwich with onions and peppers first, add your mustard and top with the sausages. Cut into four mini sandwiches and serve.

BEST ITALIAN SAUSAGE SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomato paste, water, sugar, basil, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. , Meanwhile, grill sausages, covered, over medium heat for 10-16 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with sauce and cheese if desired.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

GRILLED CHICKEN SANDWICHES WITH MUSTARD

Steps:

• Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
• Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
• Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.

MUSTARD-GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Slice the onion thinly and separate into rings. Core the apple and slice thinly. Mix mustard and oregano together. Prick sausages in several places with a fork.
• In a medium bowl toss the onions, apple, and olive oil. Fold a 36x18" sheet of heavy foil in half. Place onion/apple mixture on the foil. Fold edges together and crimp to seal.
• Heat the grill to medium heat (direct). Place foil packet on grill; close and grill for 10 minutes.
• Add sausages to the grill rack (leave the foil packet on). Brush with mustard mix. Grill 16-18 minutes, until no longer pink, turning occasionally and brushing with mustard mix.
• Serve sausages in the buns, topped with the onion/apple mixture.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Pierce casing of sausages with fork.
• Cook in a large skillet over medium heat with green pepper and onion until sausage is brown on all sides.
• Pour spaghetti sauce into skillet. Bring to a boil; cover and reduce heat to low.
• Simmer for 10 minutes or until sausage is no longer pink in the middle.
• Fill each roll with a piece of sausage and sauce. Top with pepper and onions. Sprinkle with cheese.

GRILLED ITALIAN SAUSAGE

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION

Steps:

• Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
• Toss together fennel, onion, oil, salt, and pepper in a bowl.
• Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
• Remove skewers and serve sausages, topped with fennel and onion, on buns.