The secret to great grilled sausage is to par-cook the sausages in hot water, and then finish them off on the grill.
So, start with your favorite Isernio’s sausage link varieties – you can use any combination of pork or chicken links – whatever suits your taste. Bring a pot of water to boil. Once it’s boiling, drop the sausages in the water and turn off the heat. Cover the pot and let it sit for 7 minutes.
Take the sausages out and drain on paper towels (at this point, if you wanted to prep this meal ahead of time, you could put them in an ice bath to cool them down quickly, and then refrigerate). Cut each sausage diagonally into 4 pieces. The sausages will be almost, but not quite, fully cooked at this point. You’ll be finishing them off on the grill.
Then, cut your favorite vegetables into bite size pieces. You can use a variety of brightly colored bell peppers, onion, zucchini, mushrooms, cherry tomatoes…whatever sounds good! In a bowl, drizzle the vegetables with olive oil, salt and pepper and toss to coat.
Soak your wooden skewers in water for about 20 minutes before grilling, to prevent them from burning. Skewer the sausage slices and veggies on to the skewers.
Heat your grill to medium heat. Place the skewers on the grill and brush with olive oil. Grill the skewers about 5 minutes per side, until the sausage is completely cooked (reaches an internal temperature of 165 degrees Fahrenheit) and the veggies are nice and tender.
4 Isernio’s Sausage Links – your favorite variety
2 Bell Peppers – Red, Yellow, Green or Orange
1 Red Onion
(or any other of your favorite vegetables – e.g. mushrooms, cherry tomatoes, etc.)
3 Tb. Olive Oil, plus extra for brushing on skewers during grilling
Salt & Pepper
Wooden skewers – pre-soaked in water for 20 minutes.
First pre-cook the sausages. Bring a pot of water to boil. Immerse the sausages in water, cover the pot and turn off the heat. Let the sausages sit for 7 minutes, covered in the hot water.
Remove sausages from water and slice each link diagonally into 4 pieces. (Sausages will not be completely cooked through at this point.)
Cut peppers, onion and zucchini into bite size chunks and place into a bowl. Drizzle vegetables with 3 Tb. olive oil and season with salt & pepper. Toss to coat.
Thread sausage and vegetables onto wooden skewers.
Heat grill to medium heat. Brush skewers with olive oil and grill over medium heat for about 5 minutes per side, until sausage reaches an internal temperature of 165 degrees Fahrenheit and vegetables are tender.
Makes: 4 skewers