Curly-Q Grilled Sausages

Curly-Q Grilled Sausages Giving a sausage a cool, coiled shape isn’t just fun or frivolous; it’s also fully functional. The extra surface area picks up additional delicious smoky, caramelized flavors from the grill. You could brush barbecue sauce on an un-helixed Italian sausage, but here you’re literally flavoring the sausage inside and out. I served them on buns with homemade basil-garlic mayonnaise.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 1 hr

    SERVING : 2

    YIELD : 2 grilled sausages

  • Place sausages into a skillet over medium heat and pour in water. Add a large pinch of salt to the water and bring to a simmer. Cover and cook for about 3 minutes per side.

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  • Remove sausages from pan and let cool to room temperature. Refrigerate until cold, at least 1 hour. Insert a metal skewer the long way through each cooled sausage.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbeque sauce into a small bowl.

  • Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end. Gently spread the sausage apart on the skewer to create about 1/2 inch of space between the curls.

  • Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.

  • Brush sausages with barbeque sauce using a pastry brush when sausages are nearly done. Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side. Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.

Per Serving: 227 calories; protein 12g; carbohydrates 5.5g; fat 17.1g; cholesterol 35.6mg; sodium 847.1mg.