- 4 uncooked Johnsonville® Mild Italian Sausage Links links
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/3 cup dry red wine or beef broth
- 1/2 cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon Liquid Smoke, optional
- 4 hot dog buns, split
- Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated.
- Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce. Yield: 4 servings.
Originally published as Barbecue Italian Sausages in Simple & Delicious May/June 2007, p8
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Barbecue Italian Sausages
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 23, 2010
"Delicious. I love this recipe!"