Best Grilled Sausages With Charred Tomato Relish Recipes

GRILLED BEEF BRACIOLE WITH GRILLED TOMATO-BASIL RELISH

Steps:

• For the grilled tomato-basil relish:
• Heat the grill to high.
• Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.
• For the beef:
• Heat the grill to high.
• Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.
• Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

GRILLED MUSTARD ITALIAN SAUSAGES

Steps:

• Heat gas or charcoal grill. In small bowl, mix relish ingredients; cover and refrigerate until serving.
• In another small bowl, mix mustard and oregano; set aside.
• Place sausages on grill over medium heat. Cover grill; cook 10 minutes, turning occasionally. Continue grilling 8 to 10 minutes longer, turning and brushing occasionally with mustard mixture, until no longer pink in center. Discard any remaining mustard mixture.
• Serve sausages on buns with relish.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH

Steps:

• Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

GRILLED NY STYLE SAUSAGES WITH BALSAMIC ONION SAUCE AND GRILLED TOMATOES

Steps:

• For the onions: Put the 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 water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.
• For the tomatoes: Heat the grill for high direct and indirect heat. Put the tomatoes in a bowl and toss with the canola oil and some salt and pepper. Transfer to a grill basket and grill over direct heat, tossing occasionally, until slightly charred all over and softened, about 5 minutes. Transfer to a bowl, drizzle with the olive oil, and crush lightly with a fork. Toss with the basil, then set aside.
• For the sausage: Put the sausages over the direct heat and cook until slightly charred on all sides, about 2 minutes per side. Move to the indirect heat, cover, and cook until just cooked through, about 10 minutes.
• Transfer the sausage to a cutting board. Grill the bread over direct heat until lightly charred, about 15 seconds, then transfer 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. Serve immediately.

SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH

Steps:

• For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
• Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
• For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
• Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
• To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.

GRILLED SAUSAGES WITH GRILLED SHALLOT RELISH WITH FRESH RICOTTA AND TOASTED BAGUETTE

Steps:

• Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola 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 to a cutting board and let rest 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 canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.
• Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining 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, the shallot relish and 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.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

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.

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH

Steps:

• Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
• Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
• Heat the grill to high.
• Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

GRILLED SAUSAGES WITH CHARRED TOMATO RELISH

Steps:

• Grill chiles and tomatoes directly on grates set over a campfire or on a medium-high grill, turning, until charred and softened, about 10 minutes. Transfer to a plate. Reserve tomatoes and 1 jalapeno for relish. (Reserve 2 jalapenos for a spicier relish.)
• Grill sausages directly on grates, turning, until cooked through, 12 to 15 minutes.
• Meanwhile, chop charred tomatoes and reserved jalapeno; transfer to a bowl. Stir in garlic, vinegar, and sugar. Season with salt and pepper. Serve chiles and sausages with charred tomato relish, sandwiched with skillet breads.