Grilled Sausages Recipe

Name: Grilled Sausages
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: about 2 pounds fresh beef and lamb sausage links with rosemary; about 2 pounds smoked whiskey fennel pork sausage links; Accompaniments; homemade tomato ketchup (recipe follows); assorted mustards; 12 to 16 small French loaves or hot dog buns; 4 medium onions, chopped; 4 garlic cloves, chopped; four 28-ounce cans whole tomatoes, drained; 1/2 cup sugar; 1 cup cider vinegar; 1 teaspoon whole cloves; 1 teaspoon whole allspice, crushed; 1 cinnamon stick; 1 teaspoon celery seed; 2 teaspoons dry mustard; 1 teaspoon paprika; Tabasco to taste

Servings: persons

about 2 pounds fresh beef and lamb sausage links with rosemary
about 2 pounds smoked whiskey fennel pork sausage links
Accompaniments
homemade tomato ketchup (recipe follows)
assorted mustards
12 to 16 small French loaves or hot dog buns
4 medium onions, chopped
4 garlic cloves, chopped
four 28-ounce cans whole tomatoes, drained
1/2 cup sugar
1 cup cider vinegar
1 teaspoon whole cloves
1 teaspoon whole allspice, crushed
1 cinnamon stick
1 teaspoon celery seed
2 teaspoons dry mustard
1 teaspoon paprika
Tabasco to taste

1
Prepare grill.
2
Grill fresh sausages on an oiled rack set 5 to 6 inches over glowing coals, turning them, 10 to 15 minutes, or until cooked through (170F.
3
on an instant-read thermometer).
4
Grill smoked sausages on rack, turning them, 5 to 8 minutes, or until heated through.
5
Serve sausages with ketchup and mustards on bread.
6
In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes.
7
Force mixture through a food mill fitted with coarse disk into a bowl.
8
In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
9
Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika.
10
Simmer mixture, stirring, until very thick, about 10 minutes.
11
Discard bag and season mixture with Tabasco and salt.
12
Ketchup may be made 10 days ahead and chilled, covered.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: about 2 pounds fresh beef and lamb sausage links with rosemary, about 2 pounds smoked whiskey fennel pork sausage links, Accompaniments, homemade tomato ketchup (recipe follows), and more.

Yes, Grilled Sausages falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Sausages

How did you like this recipe?

Frequently Asked Questions