Grilled Smoked Sausage And Pepper Sandwich Recipes

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.

Steps:

• Prepare the grill to medium heat.
• Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes. Brush with barbecue sauce for the last few minutes of grilling. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
• Remove the veggies to a bowl, and toss with the chopped parsley. Grill the rolls until toasted. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.

Steps:

• Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone.
• In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper.

Steps:

• Prepare a grill for medium-high heat.
• Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
• Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
• Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
• Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
• Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
• Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

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.