Sausages Recipes

  • 8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
  • Extra-virgin olive oil
  • 3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
  • 2 medium red onions, sliced into 1/4-inch half-moons
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • Pinch of crushed red pepper
  • Pinch of dried oregano
  • Basil leaves, for garnish
  • 4 large eggs (optional)

Sausage With Peppers And Onions

Dinner , Main course , weekday , sausages

Author: David Tanis

For An Easy, Hearty Dinner (or Breakfast Or Lunch) Buy Fresh Italian Pork Fennel Sausages, Preferably From An Italian Deli Or Butcher. Pair Them With Quickly Stewed Peppers And Onions, Splashed With Vinegar, And Fried Eggs.

Time: 30m

Yield: 4 servings

Number Of Ingredients: 11

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Nutrition Facts:

@context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams

  • 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)

Grilled Sausages, Peppers And Onions

Main course , sandwiches

Author: Ali Slagle

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.

Time: 30m

Yield: 4 servings

Number Of Ingredients: 8

  • 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.
Nutrition Facts:

BEER BRATS Ingredient:
  • 3 (12 ounce) cans beer
  • 5 uncooked bratwursts (we like Johnsonville best)
  • 1/8 cup yellow mustard
  • 1/8 cup stone ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 medium onion, cut into rings about 1/3 of an inch thick
  • sauerkraut (optional)
  • 1 large red bell pepper (cut in rings the same size as the onions)
  • 5 hot dog buns or 5 hoagie rolls

Beer Brats

main-dish , Meat and Poultry Recipes , Pork , Main course , Sausage , sausages

Author: Sarahbeth

This Is Our Family's Way Of Making Beer Brats! We Love Them This Way And They Are Even Better Re-grilled The Next Day! Depending On How Much You Drink While You Are Prepping You May Need More Or Less Beer!

Time: 2h30m

Yield: 5 brats, 5 serving(s)

Number Of Ingredients: 10

  • Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
  • Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
  • Stir until the onions and brats are evenly coated.
  • Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
  • Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
  • Pre heat your grill to medium high heat.
  • Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
  • Turn the grill down to medium heat (or however you like your brats grilled).
  • Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
  • Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
  • Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Nutrition Facts:

Calories 535.4, Fat 27.3, SaturatedFat 9, Cholesterol 62.9, Sodium 1111.2, Carbohydrate 39.3, Fiber 2.4, Sugar 8.1, Protein 17.8

  • 1 lb bacon
  • 1 (2 lb) package smoked sausage (Bar-S, Falls Brand...)
  • 1 -2 tablespoon chili pepper flakes or 1 -2 tablespoon candied ginger
  • 3/4 teaspoon brown sugar (per sausage)
  • toothpick

Bacon-wrapped Sausages


Author: Tipsforbbq

These Little Guys Are Always A Hit With The Adults And Kids. Barbecue Appetizers Or Backyard Hors D'oeuvres As I Like To Call Them Are A Great Way To Give Your Guests A Hint Of What They're In Store For. Not To Mention They'll Fend Off The Hungry Crowds While The Ribs Are Finishing. But Don't Be Offended When Some Misguided Soul Raves About These And Neglects To Mention Your Fine 'cue! You Can Do These On The Pan In Your Smoker Or If Its Full They Work Just As Well In The Oven. Trust Me, They're Great Either Way.

Time: 1h10m

Yield: 20 wrapped sausages

Number Of Ingredients: 5

  • Cut the bacon strips in half length-wise (just leave in the package and cut with a knife). Cut the sausage into pieces that are about the same width of the bacon strips. Just toss the ends of the sausages.
  • Wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. Place on top of a cookie sheet. Now I like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger.
  • Top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. The brown sugar will be used to gauge when the sausages are done. When it melts down and turns into a little volcano of brown sugar they are READY!
  • If your grill is already full then put these in your oven at 300°F for approximately 45-60 minutes. Its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. So don't forget to give your guests this treat.
Nutrition Facts:

Calories 244.6, Fat 23.1, SaturatedFat 7.6, Cholesterol 43.2, Sodium 565.4, Carbohydrate 0.5, Sugar 0.6, Protein 8.1

  • 1 lb bacon (14 slices)
  • 1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
  • 3/4 cup ketchup
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Mini Bacon-wrapped Sausages


Author: By Betty Crocker Kitchens

A Sweet And Savory Sauce Coats Mini Bacon-wrapped Sausages. It's A Crowd-pleasing Snack!

Time: 1h

Yield: 40

Number Of Ingredients: 9

  • Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
  • Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
  • Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
  • Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
  • Bake about 20 minutes or until hot and bubbly. Serve hot.
Nutrition Facts:

Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 250 mg, Sugar 6 g, TransFat 0 g

  • 2 medium acorn squash (about 2 pounds each)
  • Olive oil, as needed
  • Kosher salt and black pepper
  • 1/4 cup raw hazelnuts, for serving (optional)
  • 1 cup chopped shallots (about 4 shallots)
  • 1/4 packed cup chopped fresh sage leaves
  • 3 garlic cloves, minced
  • 1 cup lightly packed chopped lacinato or curly kale leaves
  • 1 pound bulk hot Italian pork sausage
  • Generous pinch of ground nutmeg
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 1 cup cooked white or brown rice, or farro
  • 1/3 cup grated Parmesan
  • Chopped fresh parsley, for serving (optional)

Stuffed Acorn Squash With Sausage And Kale

Dinner , Main course , sausages , vegetables

Author: Lidey Heuck

Time: 1h10m

Yield: 4 servings

Number Of Ingredients: 14

  • Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
  • Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
  • Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
  • Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
  • Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
  • Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
  • Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.
Nutrition Facts:

  • 8 uncooked Italian sausage links (4 ounces each), hot or mild
  • 2-1/2 pounds seedless green or red grapes, or a mixture
  • 20 to 30 garlic cloves, peeled and halved
  • 1/2 cup melted butter, divided
  • 1/4 cup balsamic vinegar

Tuscan Grapes And Sausages


Author: Taste Of Home

This Recipe Is One Of My Go-tos When Entertaining. It's Simple, Elegant And You Can Entertain Your Guests Instead Of Spending The Entire Time In The Kitchen. It Is Always A Crowd Pleaser And Everyone Always Asks For The Recipe. The Whole Pieces Of Garlic In This Dish Become So Sweet, A Lovely Complement To The Sweet Grapes And Spicy Sausage. I Serve This Over Rustic Hand-mashed Red Potatoes. -melissa Zienter, Las Vegas, Nevada

Time: 45m

Yield: 8 servings.

Number Of Ingredients: 5

  • Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.
Nutrition Facts:

Calories 498 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 799mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein.

  • a needle or pin and a cork
  • 1 cork
  • 3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
  • 1 onion, thinly sliced
  • 3 cups beer, as needed
  • About 1 tablespoon vegetable oil
  • Mustard, for serving

Beer-simmered Grilled Sausages

Dinner , Beef , Pork , Summer , Quick & Easy , Picnic , Sausage , Poach , Tailgating

Author: Steven Raichlen

Beer-simmered Grilled Sausages

Yield: Serves 6 to 8

Number Of Ingredients: 7

  • 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.
Nutrition Facts:

  • 1 to 2 tablespoons vegetable oil
  • 12 links assorted fully cooked German sausages
  • 1 large white onion, thinly sliced
  • 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
  • 1/4 cup apple cider
  • 1 pound sauerkraut
  • 3 large sour pickles, quartered, for serving
  • 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
  • Assorted mustards, for serving

German Sausages With Apples, Sauerkraut, And Onion

Food & Cooking , Healthy Recipes , Gluten-Free Recipes

Author: Martha Stewart

Use Any Fully Cooked German-style Sausage, Such As Bratwurst, Flavored With Ginger, Nutmeg, And Other Spices; Smoked Knockwurst, Made With Beef Or Pork; And Mild Weisswurst, Containing Cream, Lemon, And Cardamom.

Number Of Ingredients: 9

  • Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
  • Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
  • Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)
Nutrition Facts:

  • 8 sausages
  • 2 tablespoons butter
  • 2 medium onions, halved and sliced
  • 3 large apples - peeled, cored, and cut into thin wedges
  • 2 tablespoons apple cider or red wine vinegar
  • 2 tablespoons brown sugar, packed
  • salt and pepper to taste

Grilled Sausages With Caramelized Onions And Apples

Apple , 100+ Everyday Cooking Recipes , Sausage

Author: Jayda

Apples, Onions, And Grilled Sausages Make A Perfect Meal For Autumn. Try It Served With Boiled Or Roasted New Potatoes, A Mix Of Fresh Vegetables, And Some Warm Crusty Bread! Use Any Dinner Sausage--bangers, Turkey, Beef, Bratwurst, Whatever You Like!

Time: 35m

Yield: 4

Number Of Ingredients: 7

  • Prepare grill for high heat.
  • With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
  • Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
  • Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
Nutrition Facts:

Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g

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