Grilled Smoked Sausage Skewers with Three Zesty Sauces

(from castro15’s recipe box)

Categories: Italian Sausage

Ingredients

  • For the sausage:
  • 2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
  • Neutral cooking oil such as canola or safflower, for brushing
  • 6 skewers (if wooden, soak for 30 minutes before grilling)
  • Sweet and sour chutney:
  • 1/4 cup mango chutney (I used Major Grey's)
  • 2 tablespoons whole-ground mustard
  • Tangy Dijon ale sauce:
  • 1/4 cup Dijon mustard
  • 2 tablespoons medium-bodied beer (I used an IPA)
  • 2 teaspoons honey, or to taste
  • Pinch of kosher salt
  • Creamy horseradish dip:
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons prepared horseradish, or to taste
  • 1 teaspoon cider vinegar
  • Pinch of kosher salt
  • Pinch of sugar

Directions

  1. For the sausages, preheat the grill. For gas, close the lid and turn all burners on high for about 12 to 15 minutes. Once hot, scrape grates clean using a wire brush if necessary.

  2. Meanwhile, cut the sausages into 1 1/4-inch pieces on the diagonal. Thread 4 to 5 pieces of sausage onto a skewer, leaving about 3/4 inch of space between each piece for even cooking.

  3. Leave one burner on high and turn other burners to medium low. (The goal is to maintain a temperature between 325°F and 375°F.) Lay the skewers parallel to the grates. Close the cover and cook, turning the skewers once, until sausages are lightly charred and heated all the way through, about 4 to 6 minutes per side.

  4. For the sweet and sour chutney, whisk chutney and whole ground mustard to combine.

  5. For the tangy Dijon ale sauce, whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.

  6. For the creamy horseradish dip, whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.

  7. Serve the grilled sausages on the skewer or mixed on a platter with the dipping sauces alongside.

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