Grilled Sausages With Peppers Recipes

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GRILLED SAUSAGES, ONIONS AND PEPPERS



Grilled Sausages, Onions and Peppers image

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

1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage

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

HOT AND SWEET GRILLED ITALIAN SAUSAGE WITH PEPPERS



Hot and Sweet Grilled Italian Sausage with Peppers image

This low-carb dish is full of bold flavors! I used my grill pan to get a nice char on the sausage, peppers, and onions, but you could roast or saute.

Provided by Chez Valerie

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 2

Number Of Ingredients 10

2 (4 ounce) links hot Italian sausage
4 red bell peppers, or more to taste
½ white onion
¼ cup shredded mozzarella cheese
1 tablespoon creamy Italian-style salad dressing
1 tablespoon banana peppers, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon diced jalapeno pepper
1 dash lime juice
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages, bell peppers, and onion, turning occasionally until nicely charred, 10 to 15 minutes. Transfer sausages and vegetables to a baking dish.
  • Bake in the preheated oven until vegetables are tender, 10 to 15 minutes.
  • Combine mozzarella cheese, salad dressing, banana peppers, cilantro, jalapeno, lime juice, and the grilled onions in a bowl. Remove grilled bell pepper tops and slice into strips; add to mixture. Plate sausage and top with the pepper mixture. Season with salt and pepper.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 19.3 g, Cholesterol 69.5 mg, Fat 25.6 g, Fiber 5.4 g, Protein 21.7 g, SaturatedFat 8.9 g, Sodium 951.4 mg, Sugar 11.5 g

GRILLED SAUSAGE WITH PEPPERS AND ONIONS



Grilled Sausage With Peppers and Onions image

Provided by Donya Mullins

Categories     Main Course

Time 30m

Number Of Ingredients 7

6 mild or hot Italian sausages
2 green bell peppers
2 red bell peppers
2 Vidalia or yellow onions
olive oil
salt and pepper to taste
red pepper flakes, optional

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 WITH PEPPERS



Grilled Sausages with Peppers image

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

2 teaspoons olive oil
1 small green pepper, julienned
1 small onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, minced
Dash salt
Dash pepper
2 Italian sausage links (4 ounces each)
2 brat buns, split
Spicy brown mustard, optional

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 ITALIAN SAUSAGE WITH PEPPERS AND ONIONS



Grilled Italian Sausage with Peppers and Onions image

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

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

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 ITALIAN SAUSAGE WITH SWEET 'N SOUR PEPPERS



Grilled Italian Sausage with Sweet 'n Sour Peppers image

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

3 Tbsp. slivered almonds
1/4 cup raisins
3 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/4 tsp salt
1/8 tsp ground black pepper
2 med green bell peppers, cut in quarters and seeded
2 med red bell peppers, cut in quarters and seeded
1 med red onion, cut into 6 wedges
1 Tbsp. olive oil
2 19 oz pkgs Johnsonville® Mild Italian Sausages (19 oz each)
3 Tbsp. Italian salad dressing
1 roll prepared polenta, sliced into 1/2 inch rounds (10-12 slices)

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 SAUSAGE AND PEPPERS



Grilled Sausage and Peppers image

Serve these grilled sausage and peppers in a roll or on a platter. It's an easy summer dinner the whole family will love.

Categories     grilled     meat

Time 25m

Yield 6-8 servings

Number Of Ingredients 7

3 multi-colored bell peppers
1 red onion, peeled
2 tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2 1/2 lb. mild or hot Italian sausage or bratwurst
Toasted rolls, for serving

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 SAUSAGES, PEPPERS AND ONIONS



Grilled Sausages, Peppers and Onions image

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

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

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 POACHED SAUSAGES WITH ROASTED PEPPERS AND ONIONS



Grilled Poached Sausages with Roasted Peppers and Onions image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 10

8 Italian sausages
2 pints cherry tomatoes
6 yellow peppers
6 yellow onions
4 serrano chile peppers or jalepeno peppers
10 garlic cloves
1/4 cup balsamic vinegar
1 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
1/2 cup freshly chopped basil leaves

Steps:

  • Preheat oven to 325 degrees F.
  • Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill.
  • Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
  • Grill the poached sausages over a medium-high heat until nicely caramelized.

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