Grilled Sausages with Tangy Sauce

Want to spice up your next sausage platter? Allow us to introduce you to the missing link in your BBQ party. Sausages have been loved and appreciated for over 2,000 years and now you can serve yours with a punch.
Grilled Sausages

Level: Easy

Total time: 30 mins

Ingredients:

-        2 pounds of organic chicken & apple sausages

-        ½ cup extra virgin olive oil

-        1 red pepper

-        1 full garlic

-        1 fresh ripe pear

-        1 zucchini

-        1 cup of cherry peppers

-        ½ red onion

Homemade tangy ketchup:

Level: Easy

Total time: 10 mins

Ingredients:

-        2 cups of crushed tomatoes

-        2 chopped green peppers

-        ¼ onion

-        2 tsp fresh minced garlic

-        1 tsp of sea salt

-        ½ tsp ground black pepper

-        ½ tsp paprika

-        8 tsp organic apple cider vinegar

-        3 tsp organic brown sugar (add more to your liking)

Directions:

  1. If you have a charcoal grill and chimney starter, remove the top grate of your grill for food and place your chimney inside the grill.
  2. Fill your chimney with hardwood charcoal all the way to the top.
  3. Slide a piece of paper beneath the chimney and light the paper using a match or small lighter through the hole at the bottom.
  4. Wait till charcoal is hot and ready. You’ll know it’s ready when the charcoal starts showing shades of grey.
  5. Pour your charcoal into the grill and adjust your grill openings to rise into a medium heat of about 250-300 F.
  6. With a small, sharp knife, slice the sausage about 2/3 of the way. This is enough to open the sausages so they cook through evenly.
  7. Lightly brush olive oil on the sausages and place them on the grill.
  8. Grill until you see the sausages get those picture-perfect grill marks, but do not overcook them (3-4 mins per side).
  9. Place bell peppers and zucchini on a cutting board and chop them into pieces large enough to stay on the grill and not fall through the grate.
  10. Place chopped bell peppers and zucchini in a bowl with the cherry peppers.
  11. Season the vegetables with a hint of olive oil and add a dash of salt and pepper. 
  12. Cut the pear in half.
  13. Place the vegetables with the half-cut pair on the grill. 
  14. Grill till tender with visible char marks.  You can tell it’s tender once it feels easy to break with little force.
  15.  While the sausages and vegetables are cooking, get started on the sauce.  
  16. Add all the sauce ingredients into a blender.
  17. Turn blender on (medium speed) until sauce is at a smooth texture.
  18. Place sauce into a cast iron pot (or saucepan) and cook till the sauce slightly boils.
  19. Remove the sauce from the pot and pour it into a bowl that’s easy to dip food into.  
  20. Once ready, plate the sausages with a side cup of your fresh tangy sauce to dunk the sausages in.
  21. Enjoy.

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