Grilled Sweet And Hot Sausage With Grilled Onion Marmalade And Red Peppers Recipes

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.

SAUSAGE AND RED PEPPER FRITTATA

Steps:

• Preheat the oven to 300 degrees F.
• Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
• Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
• Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

GRILLED SPICY SAUSAGES WITH ONION MARMALADE

Steps:

• For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and chile flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool.
• For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney.
• Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly.
• Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings.

GRILLED SWEET AND HOT SAUSAGE HOAGIES WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA

Steps:

• Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
• Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
• Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
• Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

GRILLED SAUSAGES, PEPPERS AND ONIONS

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 SAUSAGES WITH SUMMER VEGETABLES

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.

GRILLED SAUSAGES, ONIONS AND PEPPERS

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.