GRILLED SAUSAGE AND PEPPERS
Steps:
- Cut the sides off of the bell peppers and remove the stem and seeds. Cut the bell peppers into 1-inch wide strips.
- Quarter the onion by cutting through the root end, then cutting each quarter in half, lengthwise. Trim the root end from the onion wedges and break apart the pieces.
- In a large bowl, combine the peppers, onions, olive oil, salt and pepper. Mix well to combine.
- For the grill: Heat a grill over medium heat (about 375˚). Oil the grill grates well. Place the sausages on one side of the grill and a grill basket on the other. Add the onions and peppers to the grill basket in a single layer. Cover and cook until the sausages have grill marks on one side and the peppers and onions are slightly charred, 5 to 7 minutes. Turn the sausages and give the onions and peppers a stir. Cover and cook until the sausages internal temperature reaches 160˚ and the peppers and onions are charred in spots and softened, 5 to 7 minutes more.
- For the stovetop: Heat a large cast-iron skillet over medium heat. Place the sausages in a single layer, evenly spaced. Cover and cook until golden brown on one side, 5 to 7 minutes. Flip the sausages, cover and cook until the sausages internal temperature reaches 160˚, 5 to 7 minutes more. Remove from the heat and transfer to a plate. Return the skillet to medium-high heat and add the peppers and onions. Cook, stirring occasionally, until charred in spots and softened, 8 to 10 minutes.
- Serve immediately with toasted rolls, if desired.
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 SAUSAGE WITH PEPPERS AND ONIONS
Steps:
- Heat grill to medium-high heat. Place a grill pan on grill and allow to heat, approximately 5 minutes.
- While the grill is heating, core, and slice red and green peppers. Peel and slice the onions. Place the veggies in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.
- Place sausages on the hot grill pan. Cook sausages 2-3 minutes per side until slightly charred and cooked. Remove and place on a plate and tent with foil.
- Add peppers and onions to the grill pan, and cook for 5-7 minutes. Toss veggies when edges become charred. Remove from the grill pan.
- Serve sausage with peppers and onions with your favorite side dish or toasted rolls.
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 SAUSAGES WITH PEPPERS
A good dose of Italian seasonings and mozzarella makes these grilled sausages unique. They're great with homemade French fries for a quick meal. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until softened. Stir in brown sugar, vinegar, garlic, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, 12-15 minutes or until onion is golden brown., Meanwhile, grill sausages, covered, over medium heat 12-15 minutes or until a thermometer reads 160°, turning occasionally. Serve in buns with pepper mixture; if desired, top with mustard.
Nutrition Facts : Calories 488 calories, Fat 24g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1002mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 20g protein.
GRILLED SAUSAGE PATTIES WITH PEPPERS AND ONIONS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 22m
Yield 5 servings
Number Of Ingredients 16
Steps:
- Preheat the grill to 350 degrees F.
- In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
- In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
- Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
- Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
- Tuck a sausage patty into each roll and arrange on a serving platter.
- Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.
GRILLED ITALIAN SAUSAGE WITH SWEET 'N SOUR PEPPERS
If you think you know sausage and peppers, think again! Take the big flavor of Johnsonville Italian Sausages and add bell peppers, almonds, raisins and onions to take the flavor to the next level. Add polenta and Italian dressing for the best sausage and peppers dish you have ever had!
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small non-stick skillet cook and stir almonds for 1-2 minutes, or until golden. Stir in raisins and remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt and black pepper. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees F),and vegetables are tender, turning at least once halfway through grilling. While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.
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.
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
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