Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated. , Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and liquid smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes. Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear. Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Time 35m Yield 5 Number Of Ingredients 9 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.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Cook sausage in large nonstick skillet on medium-high heat 12 min. or until done (160ºF), turning after 6 min. Remove sausages from skillet; cover. Discard drippings from skillet. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally. Cut sausages lengthwise in half, being careful to not cut all the way through to bottom of each. Open sausages; place, cut sides down, on bottom halves of rolls. Top with vegetable mixture and cheese.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Heat grill to medium heat. Toss peppers and onions with dressing. Grill sausage and vegetables 13 to 15 min. or until sausage is done (160ºF) and vegetables are tender, turning occasionally. Slice peppers. Fill buns with sausages; top with peppers and onions.
Time 35m Yield 12 Bunwiches Number Of Ingredients 12 Steps:
Prick the sausages, cover with water and simmer 5-6 minutes, cool in cold water, pat dry and slice in half leaving them joined in the center. Heat BBQ medium-hot. Combine olive oil,vinegar, oregano, basil, sugar& hot pepper sauce. Grill the sausages and the pepper quarters basting with the oil mixture. BBq until the sausages and peppers are rich golden color 14-18 minutes. Split the buns/bread in half and if using bread cut into serving sizes, leaving them joined at the middle and brush with the oil mixture. Remove sausages and keep warm. BBQ the oiled bread toast 2-3 minutes. Slip a sausage in the bun and a piece of each of the peppers, some mustard and Mmmmm.
More about “bbq italian sausage pepper on a bun recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
