sausage Archives

Breakfast Sausage Links on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy®. Incredibly easy. No clean-up. Totally delicious.

I was very happy with these sausages. I mean, sure, they’re just breakfast sausage links, but the casings get nice and crunchy while the meat stays very tender and juicy. They were really, really great. Surprisingly good, and all I had to do was lower them into my Big Easy® and hang out for about 15 minutes. Done.

Breakfast Sausage Links on the Char-Broil Big Easy

I cooked the sausage using the basket that comes with the Big Easy®. You can cook more using the bunk bed basket, but you won’t be able to double the amount since the bunk bed is a little smaller. Don’t try and cram the sausages in or they won’t cook consistently.

Did you know you can make your entire breakfast on your Big Easy, not just sausage? Make bacon, breakfast cups and even eggs!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Char-Broil The Big Easy Bunk Bed Basket

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5 from 1 vote

Breakfast Sausage Links on the Char-Broil Big Easy®

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy.

Course Side

Cuisine American

Keyword Big Easy, breakfast, Char-Broil, sausage

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1kcal

Author Mike

Equipment

Ingredients

1 12 ounce breakfast sausages links

Instructions

Fire up your Big Easy®.
Add the sausage links to the basket. Try not to crowd them.
Lower basket into cooker and cook 15-20 minutes or until done, 160 F.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. After a long time of testing, trying, and testing some more, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill any time I want to recreate that awesome classic pizza flavor.

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Also try my homemade beef summer sausage.

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5 from 1 vote

Homemade Italian Sausage

I’m very happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Course Main

Cuisine American

Keyword homemade, Italian, sausage

Prep Time 15

Cook Time 12

Total Time 12 15

Servings pounds

Calories 1231kcal

Author Mike

Ingredients

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons dried red pepper flake or more
¾ teaspoon fennel seed ground
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

Instructions

Place the pork in a large bowl.
Add all of the remaining ingredients.
Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.

Nutrition

Nutritional values are approximate.

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Waffled Sausage Patties

I usually pan fry my breakfast sausage patties. Sometimes I’ll cook them in the oven, but I prefer pan frying. I don’t like the mess, though. The splatter. The grease. So, when I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew?

In about 3 minutes you will have perfectly cooked waffled sausage patties, with a little bit of a crust to them. You know what I mean. GBD. Golden Brown Delicious. I don’t trust sausages that don’t have a bit of crust to them. It’s just not normal. It’s hard to get that crust if you bake your sausages. Well you can get it, but you’re going to have to bake them for a while or have them spend some time under the broiler. This is easier.

I can cook four sausages at a time on our little round Cuisinart waffle maker, which is perfect for the two of us. Cleanup was very easy, too!

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Looking for something new to cook on your waffle iron? Try these awesome waffled French fries or these great waffle iron cinnamon rolls! They all go great with my Silver Dollar pancakes.

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5 from 1 vote

Waffled Sausages

When I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew?

Course Side

Cuisine American

Keyword sausage, waffles

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 258kcal

Author Mike

Equipment

Waffle Maker

Ingredients

4 sausage patties

Instructions

Heat your waffle iron on high.
Add patties to iron and close lid. Do not press down on the lid.
Cook about 3 minutes or until internal temperature of the sausages reaches 165 F.

Nutrition

Nutritional values are approximate.

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Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my easy-to-make but still awesome spicy sausage and pasta.

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5 from 1 vote

Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice.

Course Main

Cuisine American

Keyword pasta, sausage, spicy, sun-dried tomato

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 703kcal

Author Based on a recipe from Chile Pepper Magazine

Ingredients

1 pound penne rigate
kosher salt
ground black pepper
1 8.5 ounce sun-dried tomatoes
½ sweet onion diced
4 ounces mushrooms sliced
3 cloves garlic minced
4 cups spinach fresh
1 pound chicken sausage spicy, sliced thin
2 cups half-and-half
2 cups Habanero Jack cheese shredded
1 ½ tablespoons dried red pepper flake
Parmesan cheese freshly grated, for serving

Instructions

Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
Add the garlic and cook another minute.
Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
Add the red pepper flakes, cooked vegetables and sausage. Stir.
Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
Serve garnished with freshly grated Parmesan cheese.

Nutrition

Nutritional values are approximate.

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Sausage Sandwiches on the Char-Broil Big Easy

I picked up a set of kabob holders for my Char-Broil Big Easy Oil-Less Fryer from Amazon the other day. I’m always excited to try something new in my Big Easy. Besides roasting some red potatoes (hiding in the background in the first picture below), I decided to use the kabobs to make some super-easy (and tasty) sausage sandwiches. I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later my sausage sandwiches on the Char-Broil Big Easy was done.

I chopped up the peppers and onion and mixed them with a bit of Zatarain’s Creole mustard and some brown mustard. The combination of the two mustards (I call it Spicy Breole mustard….) is fantastic. A serious kick with serious mustard flavor. Served on a toasted hoagie roll. Oh, and I also made these same sandwiches using smoked sausage (as shown below). Perfect!

If you don’t have a set of kabobs for the Big Easy, you can also make these great sandwiches using the standard basket along with the available bunk basket, which gives you a lot more cooking space.

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Sausage Sandwiches from the Char-Broil Big Easy

I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later everything was done.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, sandwich, sausage

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 623kcal

Author Mike

Equipment

Ingredients

3 Italian sausages or your favorite sausage
1 green bell pepper cut into wide strips
1 red bell pepper cut into wide strips
1 medium sweet onion quartered
1 tablespoon Creole mustard
1 tablespoon spicy brown mustard
3 Hoagie rolls toasted if desired

Instructions

Fire up your Big Easy.
Thread the sausages, pepper strips, and onion onto the kabobs.
Lower into the Big Easy and cook for about 20 minutes or until the sausage reaches 150-155 F internal temperature and the peppers and onion have started to soften and char.
Remove from the Big Easy.
Chop the peppers and onion and place in a large bowl. Stir in the mustards.
Serve sausages on rolls topped with plenty of the veggie-mustard mix.

Notes

If you don’t have kabobs, just use the standard Big Easy basket with the available bunk basket.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Grilled Kielbasa Dinner Packets

Usually, a quick grilled dinner at our house consists of some burgers or dogs, with a side and a salad. But sometimes, I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill (I used my Weber grill) over medium heat until the vegetables are tender. Adding rosemary really takes this from a rather mundane dish to something a little more special. Next time, though, I’m adding chopped bell pepper or poblano for a little crunch.

These grilled kielbasa dinner packets make for a great meal. If you’re looking to cook up a great breakfast in a packet try my lumberjack breakfast packets.

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4 from 1 vote

Grilled Kielbasa Dinner Packets

I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill over medium heat until the vegetables are tender.

Course Main

Cuisine American

Keyword grilled, packets

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 542kcal

Author Mike

Equipment

Aluminum foil

Ingredients

1 pound kielbasa cut into 1/2″ – 1″ thick slices
4 medium red potatoes chopped into 1″ pieces
1 medium yellow onion sliced
1 large green bell pepper chopped (optional)
1 tablespoon olive oil
kosher salt
ground black pepper
1 tablespoon fresh rosemary roughly chopped (or use 1 teaspoon dried rosemary, crushed)

Instructions

Fire up your grill for medium-heat (350 F) grilling.
Tear off a large sheet of foil.
Place sausage, potatoes, bell pepper (if using) and onion in center of foil.
Drizzle with oi and sprinkle with salt, pepper, and rosemary.
Fold up the edges of the packet and seal.
Place onto grill and cook 30 minutes or so until the potatoes are tender.
Be careful opening the packets as hot steam will get trapped inside.

Nutrition

Nutritional values are approximate.

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Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

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4 from 1 vote

Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.

Course Main

Cuisine American

Keyword mushroom, pasta, sausage

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 523kcal

Author Based on a recipe from Fine Cooking

Ingredients

¾ pound chicken sausage
Kosher salt
2 extra-virgin olive oil
½ pound mushrooms oyster, shiitake, and cremini, sliced
4 green onions sliced
2 teaspoon rosemary fresh, chopped (or 1/2 teaspoon dried, crushed)
⅛ teaspoon dried red pepper flake or more
ground black pepper
1 cup diced tomatoes canned, drained
1 cup chicken broth
12 ounces fresh pasta linguine or fettuccine
¾ cup Parmigiano-Reggiano cheese freshly grated, divided

Instructions

Grill the sausage until just done. Do not over-cook. Remove from heat and slice.
Bring a large pot of salted water to a boil.
Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, Cook, stirring often, until the mushrooms begin to brown.
Add the diced tomatoes, broth and grilled sausage. Bring to a boil, then reduce to a simmer. Cover and let simmer for 5 minutes.
Meanwhile, cook the pasta per package instructions. Drain well.
Add pasta to the skillet with half of the cheese. Toss to combine.
Serve sprinkled with remaining cheese and black pepper, to taste.

Nutrition

Nutritional values are approximate.

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Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version. And you definitely won’t confuse them with the potluck version that uses lil ole chopped up hot dogs.

You can use any store-bought sausage in this dish, but for a really tasty version, use some fresh sausage from a local butcher. I used some great kielbasa sausage from Moody’s Butcher shop in nearby Zionsville, Indiana. The sausages definitely up’d my game.

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Also try my smoked blueberry beans and weenies.

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4 from 1 vote

Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version

Course Main

Cuisine American

Keyword beans, hot dogs

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 412kcal

Author Based on a recipe from Rachael Ray

Ingredients

4 large smoked sausage or your favorite kind of sausages, cut into 2"-3" pieces
8 slices bacon
2 cans baked beans
2 cloves garlic minced
1 small red onion minced
ground black pepper
Worcestershire sauce
2 jalapenos sliced
6 green onions sliced
1 teaspoon dried thyme

Instructions

Preheat oven to 375 F.
Simmer sausages in 2″ of water for 10 minutes.
Cut bacon into 1/2″ pieces and cook in a large saute pan until almost crisp. Remove to a paper towel-lined plate. Reserve the drippings.
Add sausage to saute pan and brown lightly on all sides. Remove.
Spray a 9″ x 13″ baking dish with non-stick spray. Add in the beans, garlic, onion, and pepper. Stir.
Place sausage pieces into the bean mixture, pushing them in.
Sprinkle top of dish with Worcestershire sauce (I used about 2 tablespoons).
Scatter the jalapenos, green onions and thyme over the top of the dish.
Spoon a little of the reserved bacon drippings around.
Place in oven on a rack above a baking pan (in case some drips down) and bake for 40 minutes or until bubbly hot.

Nutrition

Nutritional values are approximate.

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Cowboy Breakfast Sandwiches

We both love having breakfast for dinner. We don’t usually have time in the mornings to make an elaborate breakfast, so making it for dinner lets us go wild. These cowboy breakfast sandwiches hit the spot. Everything that normally goes on a breakfast plate is in this sandwich.

I used homemade breakfast sausage on these cowboy breakfast sandwiches, but of course store-bought sausage works just as well. Don’t skip the jalapenos, they are what really sets this sandwich apart. They aren’t too hot, they just add some zing.

The Cuisinart Griddler was made just for sandwiches like these.

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Also try my crazy-good country ham and egg muffins.

Print Pin

4 from 1 vote

Cowboy Breakfast Sandwiches

Easy breakfast sandwich that’ll keep you going for hours.

Course Main

Cuisine American

Keyword breakfast, sandwich

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 741kcal

Author Based on a recipe from Ree Drummond

Ingredients

8 slices Texas toast
½ stick unsalted butter softened
4 breakfast sausage patties
6 large eggs
2 tablespoons half-and-half
kosher salt
freshly ground black pepper
Pickled jalapenos slices, to taste
4 slices sharp cheddar cheese

Instructions

Preheat oven to 400 F.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Spread the remaining butter on the bread. Fry the bread until lightly browned on each side, adding more butter to the skillet if needed.
Heat another skillet over medium heat and cook the sausage.
Lightly beat the eggs, half-and-half and salt and pepper in a small bowl. Add in the jalapeno.
Spray a 9″ x 9″ baking dish with non-stick spray. Pour in the egg mixture. Bake until the eggs are done, about 20-25 minutes. Cut into 4 squares.
Assemble the sandwiches by placing a slice of cheese on 4 pieces of the bread. Top with the egg, a sausage, and another slice of bread.

Nutrition

Nutritional values are approximate.

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Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

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Waffle Iron Eggs and Biscuits

I found the original recipe for this great breakfast-for-dinner idea over at Amy’s Cooking Adventures. Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.

I have to warn you, you’re going to make a mess making these. There’s really no way around it. No matter how gently you close the iron lid, somewhere along the line you’re going to pop a yoke and it’s going to run out. That’s ok, though. It’s worth the mess.

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Guess what? You can also make chocolate chip ‘cookies’ using your waffle iron!

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4 from 1 vote

Waffle Iron Eggs and Biscuits

Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.

Course Breakfast

Cuisine American

Keyword biscuits, breakfast, eggs, waffles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 923kcal

Author Based on a recipe from Amy’s Cooking Adventures

Equipment

Waffle Maker

Ingredients

2 ½ cups Bisquick plus a little more for dusting
⅔ cup low fat milk
4 slices bacon cooked, drained, crumbled
1 cup cheese shredded (Swiss, cheddar, whichever you prefer)
6 large eggs
4 tablespoons unsalted butter cut into pats
½ pound breakfast sausage cooked drained, crumbled
maple syrup

Instructions

Preheat you waffle iron as directed by the manufacturer and spray with non-stick spray as needed
Combine biscuit mix and milk until a dough forms.
Lightly dust a cutting board with more baking mix. Roll the dough out using a rolling pin until it is about 1/4″ thick. Cut into shapes slightly smaller than your waffle iron. (Our waffle iron is round. I found a saucer that was just smaller than the iron and used that as my template for cutting the dough).
Working in batches, place the dough pieces onto your waffle iron. Sprinkle with some bacon and cheese and top with a single egg each. (If you sprinkle the cheese in a circular pattern, creating a sort of ‘well’, the egg will not slide off as easily).
Very, very gently lower the top of the waffle iron and cook until done.
Serve topped with butter, sprinkled with the breakfast sausage crumbles, and drizzled with pure maple syrup.

Nutrition

Nutritional values are approximate.

Breakfast Sausage Links on the Char-Broil Big Easy®

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Ingredients

Instructions

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Homemade Italian Sausage

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Waffled Sausages

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Instructions

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Spicy Sausage and Sun-Dried Tomato Penne Rigate

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Sausage Sandwiches from the Char-Broil Big Easy

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Ingredients

Instructions

Notes

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Grilled Kielbasa Dinner Packets

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Ingredients

Instructions

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Fresh Pasta with Grilled Sausage and Mushrooms

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Instructions

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Beans and Weenies

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Cowboy Breakfast Sandwiches

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Instructions

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Waffle Iron Eggs and Biscuits

Equipment

Ingredients

Instructions

Nutrition

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