Grilled Summer Sausage Salad Recipes

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KIELBASA SUMMER SALAD



Kielbasa Summer Salad image

The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
DRESSING:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper

Steps:

  • In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts :

GRILLED SAUSAGES WITH SUMMER VEGETABLES



Grilled Sausages with Summer Vegetables image

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 11

3/4 cup peach preserves
1/2 cup reduced-sodium soy sauce
3 tablespoons minced fresh gingerroot
3 tablespoons water
3 garlic cloves, minced
Dash hot pepper sauce, optional
4 medium sweet red peppers
1 medium eggplant
3 small zucchini
2 small yellow summer squash
12 hot Italian pork or turkey sausage links (4 ounces each)

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.

Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.

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