×
Switch to Afrikaans

Grilled sausages with mix & match toppings

FavoriteLoadingAdd to My Recipe Book

Recipe Ingredients

  • 8 Toulouse or similar artisan-style sausages, frankfurters or fully cooked bratwurst
  • 8 panini or hot-dog rolls
  • Choice of grilled peppers & onions, red-pepper relish and/or quick sauerkraut

Recipe Directions

  1. Prepare grill or braai for direct grilling on medium heat.
  2. Grill or braai sausages for 15 minutes or until browned and cooked through, turning occasionally. (Grill sausages for 5 minutes, or bratwurst for 10 minutes, or until browned and heated through.)
  3. Grill panini for 1 to 2 minutes or until toasted. Serve sausages in toasted bread with choice of topping.

 

Grilled peppers and onions

Prepare grill or braai for direct grilling on medium heat. In a large bowl, toss 680g peppers (red, orange and yellow), thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons balsamic vinegar; 1 teaspoon extra virgin olive oil; 1 teaspoon sugar; ¼ teaspoon dried origanum; and ⅛ teaspoon each salt and pepper. Transfer to a large sheet of non-stick foil (or foil coated with non-stick cooking spray). Wrap foil around mixture, crimping edges to seal. Grill for 20 minutes or until tender.

 

Each ½ Cup Serving About 146kJ, 1g protein, 6g carbohydrate, 1g total fat (0g saturated), 1g fibre, 0mg cholesterol, 30mg sodium

 

Quick sauerkraut

In a large bowl, mix 8 cups very thinly sliced cabbage; 1 Granny Smith apple, cut into matchsticks; ⅓ cup unseasoned rice vinegar; 1 teaspoon fish sauce; ½ teaspoon caraway seeds; and 1 teaspoon salt. Let stand for 3 hours, stirring from time to time. Can be refrigerated, covered, for up to 3 days.

 

Each ½ Cup Serving About 104kJ, 1g protein, 6g carbohydrate, 0g total fat, 2g fibre, 0mg cholesterol, 230mg sodium.

 

Red-pepper relish

In a medium pot, boil ½ cup red-wine vinegar and ½ cup sugar. Add 2 red peppers, finely chopped; ½ cup finely chopped shallots; 1 teaspoon mustard seeds; and ¼ teaspoon salt. Simmer for 20 minutes or until the peppers are just tender. Cool slightly. Can be refrigerated, covered, for up to 3 days.

 

Each ¼ Cup Serving About 188kJ, 1g protein, 10g carbohydrate, 0g total fat, 1g fibre, 0mg cholesterol, 75mg sodium.

Each Serving:


Like this?
to our Free Good Housekeeping Newsletter