3 Simple grilled sausage dishes

Grilled sausage, onions and peppers on grilled hot Grilled sausage, onions and peppers on grilled hot dog rolls make for a nice summertime meal. (June 2013) Photo Credit: Marge Perry

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TIP Be sure to poke uncooked or fresh sausage in several places before grilling to allow air and juices to escape without tearing the casings.

GRILLED SAUSAGE, ONIONS AND PEPPERS

1 large red onion, cut across into 1/4-inch thick rings

1 red bell pepper, halved, and seeds and core removed

1 green bell pepper, halved, and seeds and core removed

1 pound (6 links) sweet Italian sausage, poked in several places with a fork

6 top-split hot dog buns

2 tablespoons extra-virgin olive oil, divided

1 teaspoon balsamic vinegar

1/2 teaspoon dried basil

1/8 teaspoon salt

1. Light half the grill. (You will be cooking over both direct and indirect heat.)

2. Insert a toothpick horizontally through the center of each onion ring to hold it together. Place the onion rings and sausage on the unlit half of the grill (for indirect cooking). Place the peppers, skin-side down, over the lit portion for direct heat grilling and close the grill. When the peppers are fully charred, after about 10 minutes, turn and grill 4 to 5 minutes until softened. Set aside.

3. Cook sausage and onions 15 minutes, until well-marked on the undersides; turn and cook another 10 minutes, until cooked through. Remove from heat.

4. Brush the sides of the buns with a little of the oil; grill 1 minute on each side until just toasted and marked.

5. Whisk the remaining oil with the balsamic, basil and salt. Cut the onion rings in half and discard the toothpicks; cut the peppers into thin strips. Add the onions and peppers to the dressing; toss thoroughly. Place a sausage link in each bun and top with the onions and peppers. Makes 6 servings.

Nutritional analysis for each serving 293 calories, 17 g protein, 27 g carbohydrates, 2 g fiber, 13 g fat, 4 g saturated fat, 692 mg sodium

JAMBALAYA KEBABS

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1 red bell pepper, cut into 1-inch pieces

1 small sweet white onion, cut into 8 wedges with the core intact

1 medium zucchini (about 8 ounces), halved lengthwise and cut across into 1-inch pieces

2 ears corn, each cut across into 1-inch pieces

1 tablespoon olive oil

1 teaspoon Cajun spice blend

1 pound cooked turkey

Kielbasa cut diagonally across into 1-inch pieces

1. Heat grill for direct grilling over medium heat.

2. Combine red pepper, onion, zucchini and corn in a bowl; toss with olive oil to coat. Add Cajun spice blend; toss to coat.

3. Thread sausage and vegetables on metal skewers and place on the grill. Close grill and cook, turning once after about 6 minutes, until vegetables are crisp-tender and sausage is well-marked, for a total of about 12 minutes. Makes 4 servings.

Nutritional analysis for each serving 260 calories, 18 g protein, 31 g carbohydrates, 3 g fiber, 8 g fat, 2 g saturated fat, 1,107 mg sodium

BEER-BRAISED BRATS AND ONIONS

1 (12-ounce) bottle ale

1 tablespoon cider vinegar

1 tablespoon maple syrup

4 uncooked bratwurst (about 1 pound), pierced in several places with a fork

2 cups thinly sliced onion

1 tablespoon olive oil

Whole-grain mustard

1. Heat the grill to medium high for direct-heat grilling.

2. Combine ale, vinegar, maple syrup, bratwurst and onion in pot and bring to boil; immediately reduce heat to medium and gently simmer until brats are evenly colored and no longer look raw, 8 to 10 minutes. Transfer brats to plate and drain liquid from pot, reserving onions.

3. Add the oil to the pot and place over medium heat. Add the onions and cook, stirring occasionally, until golden and very soft, 6 to 8 minutes.

4. Meanwhile, place brats on grill and cook until marked, 2 to 3 minutes on each side.

5. Serve brats with onions and mustard. Makes 4 servings.

Nutritional analysis for each serving 362 calories, 15 g protein, 14 g carbohydrates, 1 g fiber, 24 g fat, 8 g saturated fat, 691 mg sodium

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