Tag Archives: grilled sausages

Indoors or Out Enjoy Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes

Not having a grill to use can be a detriment when I come across recipes that sound wonderful and would taste great. An electric grill just does not provide the same type of results and experience as a gas or charcoal grill, in my opinion, so when I see a grilling recipe I want to try I often try to adapt it to indoor cooking and use either a grill pan (much to the chagrin of my smoke alarm many times) or find a way to cook it in the oven. While the results may not be exactly the same for me, they can still get pretty close, or at least good enough for my purposes.. Such is the case of this recipe I saw from Bobby Flay for grilled New York-style sausages with a balsamic onion sauce and grilled tomatoes, a great alternative to the average hot dog on the grill. I am posting the grilling recipe that Bobby Flay uses even though I did everything indoors in cast iron pans or in the case of the sausages, in the oven.

Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes

For the Balsamic Onion Sauce:

1/2 cup balsamic vinegar
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce

For the Grilled Cherry Tomatoes with Basil:

1 pint cherry tomatoes, cored
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

For the Grilled Sausage:
4 hot Italian sausage links
4 sweet Italian sausage links
1 loaf seeded semolina bread, cut into thick slices

For the balsamic onions: Put the balsamic vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.

Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup of water, the hot sauce, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and bring to a simmer. Simmer, stirring occasionally, until the sauce has thickened, about 10 minutes. Transfer the onions to a bowl and cool to room temperature before serving.

For the grilled tomatoes: Heat the grill for high direct and indirect heat. Put the tomatoes in a bowl and toss them with the canola oil and some salt and pepper. Transfer the tomatoes to a grill basket and grill over direct heat, tossing occasionally, until the tomatoes are slightly charred all over and softened, about 5 minutes. Transfer the tomatoes to a bowl, drizzle them with the olive oil, and crush them lightly with a fork. Toss the tomatoes with the basil, then set them aside.

For the sausage: Put the sausages over the direct heat and cook until they are slightly charred on all sides, about 2 minutes per side. Move the sausages to the indirect heat, cover, and cook until they are just cooked through, about 10 minutes.

Transfer the sausage to a cutting board. Grill the bread over direct heat until it is lightly charred, about 15 seconds, then transfer the bread to a platter.

Slice the sausages about 1-inch thick. Top each slice of bread with some of the grilled tomatoes, a few slices of sausage and a dollop of the onion sauce.

As I stated, I made everything inside, using a cast iron skillet for the onion sauce, a grill pan for the tomatoes and the oven for the sausages. The onions were straightforward as I could follow the recipe. The tomatoes on the grill pan were cooked over low heat for about 4 minutes until they blistered and popped and then I took them off the pan and proceeded with the recipe. The sausages I baked in the oven for about 45 minutes in a 375 degree oven, half the time covered in foil and the other half without, allowing them to crisp up a bit. To me, this works out better than simply frying the sausages in a pan and you get better texture and pop. Overall, I loved the mix of the sausages with the tomatoes and the onion sauce. The onion sauce is the real winner, in my opinion, and we used it again on hamburgers and even as a topping on some pizza. It makes a great grilling alternative for you when you want something more than a hot dog or hamburger. I forgot to take a picture of the sausages, but I do have a picture of the onions and the tomatoes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 9, 2014 in Cooking, Dinner, Grilling, Pork, Side Dishes, Vegetables


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Simple Grilling to Beat the Heat: Grilled Sausages

It’s been really hot and humid here the last few days with no immediate end in sight, so that means finding dinner solutions that won’t overheat the whole house and make me a pile of sweat in the kitchen. it also means using the grill more and breaking the slow cooker out to do some cooking. For this particular meal, the grill came in handy for a very simple meal that I picked up from Bobby Flay on the Food Network. While this dish can work as a great party appetizer, we actually had it for dinner and it was quite filling.

Grilled Sausages with Grilled Shallot Relish with Ricotta and Toasted Baguette

1 pound Italian sweet sausage links

1/2 cup vegetable oil

Kosher salt and freshly ground black pepper

5 large shallots

1/2 cup balsamic vinegar

3 tablespoons honey, plus more for drizzling

2 teaspoons finely chopped fresh thyme

Pinch red pepper flakes

1/2 cup chopped fresh parsley

1 1/2 cups fresh ricotta cheese

2 baguettes, grilled

Extra-virgin olive oil, for drizzling

Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the vegetable oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove the sausages to a cutting board and let rest for 5 minutes before slicing,

While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the vegetable oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool the shallots slightly, then remove the skins and chop.

Heat the remaining vegetable oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining balsamic vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.

Arrange the cut sausage on a platter with a bowl of the fresh ricotta cheese, the shallot relish and the toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.

This was a great meal or can make a great snack. We all loved the shallot relish and I can easily see using that on other dishes, either pork, beef or chicken. Even just having some of that alone on a piece of toasted baguette would be good for me. It was plenty filling with a simple side salad as a meal or as I said, I think it would make a great appetizer for a party as a buffet dish or for any barbecue. I would make this one again for sure.

That’s all I have for today. I do have some pork in the slow cooker today to make some slow cooker pulled pork sliders and a recipe for a no mayo coleslaw, so check back tomorrow for that one and see if you like it. Until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by on July 15, 2013 in Appetizers, Cooking, Dinner, Grilling, Pork, Side Dishes


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