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Italian Sausage Grinders

 Italian Sausage Grinders
“This recipe has been in our family for more years than I would like to admit! It's quick and easy any time of the year. Anise seeds also make a great optional addition.” —Sally Yeagle, Burlington, Wisconsin
12 ServingsPrep: 15 min. Cook: 30 min.


  • 12 Johnsonville® Mild Italian Sausage Links links (4 ounces each)
  • 3 tablespoons olive oil
  • 1-1/2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 1 can (8 ounces) tomato sauce
  • 3 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 12 brat buns, split and toasted
  • 1/4 cup shredded Parmesan cheese


  • In a large skillet, brown sausages in oil; drain. Stir in the water,
  • tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a
  • boil. Reduce heat; cover and simmer for 20 minutes or until meat is
  • no longer pink.
  • Serve sausages on buns with sauce; sprinkle with cheese. Yield: 12
  • servings.
Nutritional Facts: 1 sandwich with 1/4 cup sauce and 1 teaspoon cheese equals 467 calories, 23 g fat (7 g saturated fat), 46 mg cholesterol, 1,056 mg sodium, 43 g carbohydrate, 2 g fiber, 22 g protein.

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Italian Sausage Grinders (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.