Marinated Sausages Recipes

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

MARINATED GRILLED SAUSAGE

Steps:

• Thoroughly mix the wine with the honey , chili and mustard . Boil the sausage in a large pot for 5 minutes after reaching the boiling point, then remove.
• Pour the marinade over it and leave it to rest for half an hour. Grill the marinated sausage on a heated and greased grill, occasionally re-coating with the marinade.
• Chop the onion into medium thin slices, put them in the marinade to season and then grill. Serve the sausage with onions and garnish it as desired.

CURRIED SAUSAGES

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
• In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
• Add curry powder and stir for 30 seconds.
• Add flour and mix for 30 seconds.
• Gradually pour in chicken stock, mixing constantly.
• Add carrots, sugar, salt and pepper, stir well.
• Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
• Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

BEER-SIMMERED GRILLED SAUSAGES

Steps:

• 1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
• 2. Set up the grill for direct grilling and preheat to medium-high.
• 3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
• 4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
• Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.
• For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.

GRILLED ITALIAN SAUSAGE WITH MARINATED TOMATOES

Steps:

• Preheat an outdoor grill for medium heat.
• Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages.
• Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.

MARINATED ITALIAN SAUSAGE & PEPPERS WITH HORSERADISH-MUSTARD

Steps:

• Combine oil, vinegar, parsley, oregano, garlic, salt and pepper in a small bowl. Place sausages, onion and peppers in large resealable plastic food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1-2 hours.
• Mix all ingredients for Horseradish-Mustard spread in a small bowl. Set aside.
• Prepare grill for direct cooking.
• Drain sausages, onion and bell pepper; reserve marinade.
• Grill sausages, covered, 4-5 minutes. Turn sausages, and place onion and bell pepper on a grid. Brush sausages and vegetables with reserve marinade. Grill, covered, 4-5 minutes or until vegetables are crisp tender, turnign vegetables halfway through cooking time.
• Move sausages and vegetables to a serving plate. Serve with Horseradish-Mustard spread.

MARINATED SAUSAGE KABOBS

Steps:

• In a large shallow dish, combine the first 5 ingredients; add remaining ingredients. Stir to coat; refrigerate at least 4 hours. Drain and discard marinade. , For kabobs, thread cheese, olives, salami and peppers onto toothpicks.

MARINATED SAUSAGES

Steps:

• Place the sausages in a large pan. Pour the red wine over the sausages. Add the garlic, onions, and parsley. Drizzle the olive oil over the mixture, making sure everything is evenly coated. Marinate for 24 hours in the refrigerator.
• Preheat the grill to medium heat.
• When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, about 10 to 12 minutes.