Giving a sausage a cool, coiled shape isn't just fun or frivolous; it's also fully functional. The extra surface area picks up additional delicious smoky, caramelized flavors from the grill. You could brush barbecue sauce on an un-helixed Italian sausage, but here you're literally flavoring the sausage inside and out. I served these curly-q grilled sausages on buns with homemade basil-garlic mayonnaise.
Ingredients
- 2 linkss Italian sausage , 3.5 ounce
- 1.5 cups water
- 1 pinch salt
- 2 metals skewers
- 1 tablespoon barbeque sauce , or to taste
Instructions
-
1
Place sausages into a large skillet over medium heat and pour in water. Add a large pinch of salt and bring to a simmer. Cover and cook for about 3 minutes per side.
-
2
Remove sausages from the skillet and let cool to room temperature. Refrigerate until cold, at least 1 hour. Insert a metal skewer the long way through each cooled sausage.
-
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbecue sauce into a small bowl.
-
4
Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end. Gently spread sausage apart on the skewer to create about 1/2 inch of space between the curls.
-
5
Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
-
6
Brush sausages with barbecue sauce using a pastry brush when sausages are nearly done. Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side. Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Lighter Mexican Meatloaf
This is a great combination of Mexican flavors with light ingredients. This is a great make-ahead meal. The meatloaf can be assembled the night before and topped with half of the enchilada sauce, then covered and refrigerated overnight. Throw it in the oven the next day for a quick and easy meal.
Spooky JELL-O JIGGLERS
Use your imagination and cut out classic Halloween shapes--cats, jack o' lanterns, bats--and serve as a snack or use as decorations.
Spanish Rice Bake
Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.