Grilled Sausage Dinner The Italian Feast Recipe By Tasty

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 SAUSAGE DINNER: THE HEARTY FEAST RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, about 3 minutes.
• In a small pot, bring the sauce to a simmer over medium heat. Add the tomatoes to the sauce and gently heat through, about 5 minutes.
• Top the gnocchi with the sauce, grilled sausage and freshly grated Parmesan.
• Enjoy!

GRILLED SAUSAGE DINNER: THE ITALIAN FEAST RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, about 3 minutes.
• In a small pot, bring the sauce to a simmer over medium heat. Add the zucchini to the sauce and gently heat through, about 5 minutes.
• Top the gnocchi with the sauce, grilled sausage and torn fresh basil.
• Enjoy!

GRILLED ITALIAN SAUSAGE & VEGGIE FOIL PACKETS

Steps:

• Wash the bite-size potatoes and place them in a microwave-safe dish with 1/4 cup of water. Cover the dish with plastic wrap and poke a few holes to vent. Microwave the potatoes for 3-4 minutes, until barely fork tender, but still firm. Alternatively, place potatoes in a pot and cover with water. Bring water to a boil and cook potatoes for 4-5 minutes, until barely fork tender, but still firm. Drain potatoes and set aside.
• To assemble foil packets: cut eight 12-inch squares of heavy duty aluminum foil. Arrange 4 of the squares on a work surface.
• Divide the par-cooked potatoes, sliced sausage, mushrooms, and grape tomatoes between the pieces of foil, leaving room around the edges to roll the foil in. Sprinkle the packets evenly with Italian seasoning and salt and red pepper flakes to taste. Drizzle evenly with the olive oil.
• Place the remaining squares of foil on top of the packets. Fold the edges of the foil inward a couple times to ensure that the contents of the packets are sealed in. Leave one corner of the packet unfolded to allow for venting.
• Heat a grill over medium-high heat. Place the foil packets on the grates, cover the grill, and allow the packets to cook for 15-20 minutes, until the tomatoes are burst and the potatoes are fork tender.
• To serve, top the warm sausage and veggie mixture with crumbled feta cheese.

GRILLED HOT ITALIAN SAUSAGE SANDWICH

Steps:

• Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside.
• Split the sausage down the center lengthwise and put on a platter.
• Microwave them till about three-quarters done.
• Then put them on the grill, open side down and grill; turn them over and finish grilling till done.
• Put sausage in a homemade bun and top with the onions and peppers.
• If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.

SAUSAGE AND PEPPERS SANDWICHES RECIPE

Steps:

• Peel the onions, cut them in half and slice, thinly, cross-wise.
• Cut the peppers in half, remove the stems and seeds, and slice into thin strips.
• In a large skillet, preferable cast iron, heat the olive oil over medium-high heat. Add the peppers and onions and season with salt and pepper.
• Lower the heat to medium-low, and cook stirring frequently until onions are translucent and peppers are soft, 15-20 minutes.
• Meanwhile, if using a gas grill turn the burners on one side to high. If using a charcoal grill, pile the coals on one side if the grill and light them.
• Place the sausage directly over the fire and cook, turning until browned on all sides. Then move to the side of the grill with no fire, cover the grill and cook, turning once until sausage is done, 8-10 minutes.
• Slice the club rolls open and place two links of sausage in each roll and cover with a heaping portion of the peppers and onions. Serve with a cold beer to wash it down!

GRILLED SAUSAGE WITH PEPPERONATTA

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.