Grilled Marinated Medley

We were both blown away by just how wonderfully tasty this grilled marinated medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. They’re divine.
Grilled Marinated Medley
There aren’t any rules to making a grilled marinated medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).

Grilled Marinated Medley

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Author Mike

Ingredients

  • 18 ounces smoked sausage
  • 1 1/2 pounds baby potatoes
  • Vegetable oil
  • 3 ears corn on the cob husked
  • 1 large sweet onion quartered
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1/4 cup balsamic vinegar
  • 1 quart vegetable broth

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Grill the sausage then cut into rounds.
  • Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft. Remove.
  • Also place the corn onto the grill. Rotating often, cook until starting to char.
  • In a large deep disposable aluminum pan combine all ingredients.
  • Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don't want the broth to boil, but a light simmer is ok.
  • Serve hot with plenty of the broth from the bottom of the pan.

Smoked Sausage Sandwiches

I love grilled fresh sausages, done directly on the grates or even on a cedar plank. This time, I decided to smoke a few different kinds of fresh-made sausages low-and-slow. And boy, was I ever happy with the results. Great smoky flavor. Tender and juicy. Topped with the most incredible pepper and onion mix ever. These messy smoked sausage sandwiches were a great treat.
Smoked Sausage SandiwichesIf you don’t want to take the few hours it takes to smoke the sausages, you can grill them. But the topping, that you have to do. No short-cutting that. It’s not only great on sandwiches but also takes the ever-humble hot dog to new heights. Also try my smoked sausage sandwiches with beer-braised onions.

The round things in the middle of my smoker? Those are smoked Scotch eggs.

Smoked Sausage Sandwiches

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 servings

Ingredients

For the smoked sausages

  • 6 bratwurst Italian sausage, whatever you prefer
  • 6 hoagie buns
  • Spicy mustard if desired

For the topping

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 2 medium sweet onions sliced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 cup beer
  • 1/2 cup your favorite BBQ sauce

Instructions

For the smoked sausages

  • Fire up your smoker for cooking at 225 F. You can also cook the sausages on a gas or charcoal grill.
  • Add the sausages and smoke for 2 hours or until the internal temperature is 155 F.
  • Toast the buns, if desired.
  • Assemble the sandwiches by adding the sausages to the buns and loading up on the topping. Add a bit of spicy mustard too, if desired.

For the topping

  • Note: I prefer to make this topping on a griddle insert on my grill since I'm already outside smoking the sausage. You can also make it in a large skillet on your stovetop.
  • Heat a large skillet over high heat.
  • Add onions and peppers and saute until tender and golden brown, about 6 minutes.
  • Add the garlic and saute for 3 minutes.
  • Stir in the tomato paste, beer, and BBQ sauce.
  • Cook for 5 minutes then reduce the heat to a simmer and cook another 10 minutes, stirring occasionally. The sauce should be nice and thick. If it gets too thick add a bit more beer or some water.

Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich. The onions are soft, tender, moist and even a bit sweet. You’ll want some crunchy dill pickles to kind of temper the sweetness a bit. Or you could add a pinch or two of red pepper flake or a few shakes of hot sauce to the onions if you want a bit of kick.
Smoked Sausage Sandwiches with Beer-Braised OnionsThese beer-braised onions aren’t just for smoked sausage sandwiches. They’re great on regular ole hot dogs too. Or meatball sandwiches. Heck, I’d even pile them up on a Philly cheese steak. They also make for a great replacement for sauerkraut on a Reuben sandwich. Trust me.

If you prefer to smoke your sausages and make your own sandwiches, also try my classic smoked sausage sandwiches.

Smoked Sausage Sandwiches with Beer-Braised Onions

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 8 cups thinly sliced onion I used 4 medium Vidalia onions
  • Kosher salt and freshly ground black pepper to taste
  • 12 ounces of your favorite American lager beer such as Budweiser
  • 1 pound smoked sausage
  • 4 hamburger buns
  • Mayonnaise
  • Creole mustard or substitute your favorite
  • 8 slices Muenster cheese
  • Dill pickle slices

Instructions

  • Fire up your grill for direct cooking.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and toss to coat in the butter. Season well with salt and pepper.
  • Saute the onions for 10 minutes or until they start to brown and have softened.
  • Add the beer and continue to saute for another 20-25 minutes or until the beer is mostly gone, stirring often. Remove from heat.
  • Grill the sausage until done. Cut it into thirds, then cut each third horizontally, leaving you with 12 slices of sausage.
  • Toast the buns on the grill if desired.
  • Slather one side of each bun with mayonnaise. Slather the other with mustard.
  • Add the sausage slices to the bun bottoms.
  • Top with the cheese and the onion mixture. Add pickles and serve.

Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
Creole-Style Bean SoupI don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3 15 ounce cans beans, rinsed and drained (I used kidney, red and cannellini)
  • 3 cups chicken broth
  • 14 ounces smoked sausage sliced thin, browned first if desired
  • 2 stalks celery diced
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A few shakes of hot sauce
  • A few pinches of dried red pepper flake
  • 1 teaspoon Worcestershire sauce
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 tablespoon dry mustard
  • 1 pound frozen sliced okra
  • 1 cup small medium shrimp shelled and deveined

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.

Smoked Sausage Potato SaladI found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.

Also try my potato salad with peas.

Smoked Sausage Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings

Ingredients

  • 2 cups potatoes cubed
  • 1 cup carrots sliced
  • 1 tablespoon olive oil
  • 1 14 ounce smoked sausage, halved and sliced thin
  • 1/2 cup stuffed green olives chopped
  • 1 cup radishes cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped plus more for garnish

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

I’m always looking for something new to make on my oil-less fryer. This time I roasted a few smoked sausage with sauerkraut on the Char-Broil Big Easy and made a fantastic dinner. I could’ve made this dish with fresh sausages, but I had a 3-pound pack of pre-cooked sausages on hand, so that’s what I used. You can use fresh too.

So, like I said, it’s easy… Just skewer the sausages…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyInto a fired-up Big Easy for about 20 minutes… The sausages came out moist and very flavorful…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyMeanwhile I cooked up some kraut with onion and carrots. For the final dish I added a bit of our favorite mustards from Zatarain’s.

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyYou could just as easily leave out the carrots and just serve the smoked sausage with sauerkraut on the Char-Broil Big Easy on buns topped with kraut and mustard. Yum!

Don’t be afraid to roast a few red peppers on your Big Easy to add to the kraut.

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

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Mike

Ingredients

For the smoked sausage

  • 3 pounds cooked sausage I used skinless Kielbasa. You can substitute fresh sausage, cooking the sausage until they reach 165 F

For the sauerkraut

  • 3 quarts fresh sauerkraut rinsed and drained
  • 1 small sweet onion chopped
  • 2 medium carrots sliced
  • Caraway seed to taste (optional)
  • Mustards for serving

Instructions

For the smoked sausage

  • Fire up your Big Easy.
  • Place sausages on the Big Easy kabob holder.
  • Lower sausages into cooker and cook until desired color is achieved, 20-30 minutes.
  • Let cool slightly then cut as desired and use in the sauerkraut recipe below.

For the sauerkraut

  • Place kraut, onion carrots, and caraway seed in a large pan over medium heat. Cover and let simmer while the sausages cook.
  • Add cooked sausages and continue to simmer for a total of 1 1/2 hours.
  • Remove and serve with mustard for dipping if desired.

Spicy Sausage Pasta

Sometimes, I’m all about making a quick and easy dinner. But that doesn’t mean I will sacrifice flavor. This recipe for spicy sausage pasta uses ingredients I almost always have on hand. The end result was nice and creamy, with a good bit of heat. It ain’t fancy, but it didn’t have to be fancy. Just good.

Spicy Sausage PastaYou can tone down the heat in this dish, but honestly, it’s not that spicy. For nice little change, substitute andouille (cooked thoroughly) for the smoked sausage.

Although I used fresh, dried pasta works just as well. Just cook per the package instructions and enjoy!

Also try my spicy sausage and sun-dried tomato penne pasta.

Spicy Sausage Pasta

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 8 ounces pasta preferably fresh. I used fettuccine
  • 1 tablespoon olive oil
  • 1 pound smoked sausage cut into rounds
  • 1 1/2 cups sweet onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 10 ounce can Ro-Tel tomatoes and green chiles (I used hot, but mild will work just fine also)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 cup Italian cheese blend shredded, divided
  • Green onions sliced or fresh parsley, chopped, for garnish (optional)

Instructions

  • Cook pasta per package instructions.
  • Heat oil in an oven-proof skillet over medium-high heat. (I used a 12" cast-iron skillet)
  • Add the sausage and onion and cook until both are lightly browned.
  • Add the garlic, stir, and cook for 30 seconds.
  • Add broth, tomatoes, cream, and salt and pepper (to taste) and stir.
  • Bring to a boil, reduce to a simmer, and cover. Simmer for 15 minutes.
  • Stir in the pasta.
  • Remove from heat and stir in 1/2 cup of the cheese.
  • Sprinkle the remaining cheese over the top.
  • Place skillet under the broiler until the top is starting to brown and the sauce is bubbly hot.
  • Serve garnished with green onions or parsley if desired.

Smoked Sausage Alfredo

This smoked sausage Alfredo is one of those get-‘er-done dishes. Come home, throw it on the stove, and eat. It’s an all-in-one meal. Sausage, pasta, and veggies all come together in 30 minutes.

Smoked Sausage AlfredoIt has cheese on it so you know that it is good. For a little kick, add a healthy amount of our homemade Cajun seasoning, or a couple of shakes of your favorite hot sauce.

Also try my smoked sausage casserole.

Smoked Sausage Alfredo

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Based on a recipe from Eckrich

Ingredients

  • 1/2 pound dry pasta
  • 2 teaspoons oil
  • 1 package smoked sausage cut into 1/2" coins
  • 1 15 ounce jar Classico Alfredo sauce
  • 2 cups frozen vegetable blend
  • Salt and freshly ground black pepper
  • 1/2 cup shredded cheese I used an Italian blend

Instructions

  • Cook the pasta per package instructions. Drain well.
  • Meanwhile, heat oil in large skillet or pot over medium-high heat.
  • Add sausage. Brown on both sides.
  • Add the vegetables and salt and pepper to taste. Stir.
  • Reduce heat to medium. Cover and cook until the vegetables start to soften.
  • Add the pasta to the skillet along with the Alfredo sauce. Stir and heat through.
  • Remove skillet from heat and add the cheese. Stir until melted. Serve.

Penne Pasta and Grilled Smoked Sausage

You could probably throw whatever you have on hand into this penne pasta and grilled smoked sausage dish. Andouille. Hot dogs. Diced carrots.  Jalapeno. It’s versatile, and better yet, it is rich and creamy.Penne Pasta and Grilled Smoked Sausage

I added some of Kernel Season’s Nacho Cheddar for extra cheesy kick. It’s a lot cheesier tasting than the cheddar French-fried onions the original recipe calls for.

Also try my grilled hot Italian sausage with fresh corn polenta and my pasta with sausage, sage and cream.

Penne Pasta and Grilled Smoked Sausage

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 cups uncooked penne pasta
  • 1 pound smoked sausage
  • 1-1/2 cups milk
  • 1 10 3/4 ounce can cream of celery soup
  • 1-1/2 cups French-fried onions divided
  • 1 tablespoon to taste Kernel Season's Nacho Cheddar seasoning, divided
  • 1 cup mozzarella cheese divided
  • 1 cup frozen peas

Instructions

  • Preheat oven to 375 F.
  • Cook pasta per package instructions. Drain well.
  • Grill sausage and cut into 1/4" pieces.
  • Combine the milk and soup in a large bowl.
  • In a small bowl gently combine the French-fried onions and cheddar seasoning.
  • Stir in 1/2 cup of the cheddary French-fried onions, 1/2 cup of the mozzarella, and all of the sausage and peas.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Pour mixture into dish and spread out evenly. Cover and bake 25-30 minutes or until hot and bubbly.
  • Sprinkle with remaining onions and cheese and bake, uncovered, 5 more minutes or until the cheese has melted.

Smoked Sausage Casserole

This smoked sausage casserole is one of my favorite comfort dishes. It has some of my favorite things in it – smoked sausage, hash browns, and peppers. And cheese. How could it not be good?Smoked Sausage Casserole

You can omit the jalapenos if you want. Or add more. Also try my smoked sausage Alfredo.

Smoked Sausage Casserole

Substitute Creole seasoning for the salt and pepper for an extra flavor kick!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 1 pound smoked sausage cut into 1/2" pieces
  • 1 pound pre-made hash browns defrosted
  • 4 tablespoons butter
  • 3/4 cup white onion chopped
  • 1 medium green bell pepper chopped
  • 1 jalapeño seeded, minced
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sharp cheddar cheese shredded
  • 1/2 teaspoon paprika more or less

Instructions

  • Heat a large skillet over medium-high heat and add the sausage. Cook until lightly browned. Drain.
  • Spray a 9" x 9" casserole with non-stick spray.
  • Add the potatoes and sausage. Mix.
  • Add the butter to the skillet and melt.
  • Add vegetables and saute for 3 minutes.
  • Add the flour, milk and salt and pepper and cook another 3 minutes.
  • Remove from heat and stir in the cheese.
  • Pour vegetable mixture over potatoes and sausage and stir.
  • Sprinkle with paprika.
  • Bake for 40-45 minutes or until bubbly and browned, and the potatoes are cooked through.