Best 2 Grilled Sausage With Tuscan Beans Recipes
Indulge in a rustic Italian feast with our grilled sausage and Tuscan beans recipe. This dish combines succulent grilled sausage with a medley of tender beans, aromatic herbs, and a flavorful tomato sauce. The grilled sausage adds a smoky, savory dimension, while the beans provide a hearty and comforting base. The tomato sauce, infused with garlic, onions, and fresh herbs, brings all the flavors together in a luscious and satisfying sauce. Elevate your meal by serving it over crispy toasted bread or alongside a bed of steamed vegetables. Complement this main course with a selection of our additional recipes, including a refreshing Tuscan kale salad, a creamy white bean dip, or a classic Italian bread pudding. Whether you're hosting a casual gathering or preparing a special dinner, this grilled sausage and Tuscan beans dish, along with our curated recipes, will delight your taste buds and transport you to the heart of Tuscany.
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GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS
An old crock-pot favorite ready for the grill.
Provided by Tonya Merriman
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat.
- On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
- Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 21.3 g, Cholesterol 79.9 mg, Fat 38.4 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 13.7 g, Sodium 2302.2 mg, Sugar 5.8 g
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
Tips:
- Choose high-quality sausages: Opt for artisanal or locally-sourced sausages made with fresh, flavorful ingredients. Look for sausages with a good meat-to-fat ratio for optimal juiciness.
- Prepare the grill properly: Ensure your grill is clean and preheated to the desired temperature before cooking the sausages. This helps achieve even cooking and prevents sticking.
- Create a flavorful marinade: Marinating the sausages enhances their flavor and tenderness. Use a mixture of olive oil, herbs, spices, and citrus juices to create a flavorful marinade.
- Cook the sausages over indirect heat: To prevent burning and ensure even cooking, cook the sausages over indirect heat. This method allows the sausages to cook through without charring the outsides.
- Use a meat thermometer: To ensure the sausages are cooked to perfection, insert a meat thermometer into the thickest part of the sausage. Cook until the internal temperature reaches 160°F (71°C) for pork sausages and 165°F (74°C) for chicken or turkey sausages.
- Accompany with flavorful sides: Grilled sausages pair well with a variety of sides. Tuscan beans, grilled vegetables, roasted potatoes, or a refreshing salad are all excellent options.
Conclusion:
Grilled sausage with Tuscan beans is a delicious and versatile dish that combines the smoky flavor of grilled sausages with the hearty goodness of Tuscan beans. The marinade infuses the sausages with a burst of flavor, while the beans provide a rich and satisfying backdrop. This dish is perfect for a summer barbecue or a casual weeknight meal. With its simple preparation and delicious taste, grilled sausage with Tuscan beans is sure to become a favorite.
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