Best Grilled Italian Sausage With Warm Pepper And Onion Salad Recipes

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

Ingredients

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 SAUSAGE WITH PEPPERS, ONIONS, CORN AND TOMATO SALAD

Grilled Sausage with Peppers, Onions, Corn and Tomato Salad image

Provided by Food Network

Number Of Ingredients 12

Ingredients

12 Italian sausage (medium hot)
3 large red peppers (cut in half and seeded)
2 medium onions (cut into 1/2 inch slices)
3 ears of corn
2 beefsteak tomatoes (cut into 1/2 inch pieces)
12 large basil leaves (chiffonade)
1/3 cup and 4 tablespoons extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
4 tablespoons balsamic vinegar
1 large clove of garlic (chopped)
Crusty Italian bread, for serving

Steps:

Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread.

GRILLED ITALIAN SAUSAGE WITH WARM PEPPER AND ONION SALAD

Grilled Italian Sausage with Warm Pepper and Onion Salad image

Categories Onion Pepper Quick & Easy Backyard BBQ Dinner Sausage Bell Pepper Summer Grill/Barbecue Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special Equipment
a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers

Steps:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
Transfer vegetables to a platter and top with sausage.