A coil of sausage is a dramatic way to grill sausages for a crowd. As most sausage is sold twisted at intervals into links, you will need to ask your butcher ahead of time to set aside a 3 lb (1.5 kg) piece.
- Portion size 8 servings
- Credits : Get Grilling: Summer 2007
Onion Pepper Packet:
MethodHoney Mustard: In bowl, combine Dijon mustard, grainy mustard and honey. (Make-ahead: Cover and refrigerate for up to 5 days.)
On rimless baking sheet, coil sausage, leaving 1/2-inch (1 cm) space between rounds. At 6 o'clock position and using wooden skewer, push skewer horizontally through to centre of sausage to secure, keeping space intact. Repeat at 3, 12 and 9 o'clock positions. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 25 minutes.
Onion Pepper Packet: Meanwhile, cut 4-foot (1.2 m) piece heavy-duty foil; fold in half. Mound red peppers and onions on 1 side close to centre. Drizzle with oil; sprinkle with basil, salt and pepper. Fold foil over; fold in sides and seal to form packet. Place on grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes.
Cut sausage into 8 pieces. Serve on buns with onion mixture and mustard.
Nutritional facts Per serving: about
- Sodium 1298 mg
- Protein 21 g
- Calories 453.0
- Total fat 27 g
- Cholesterol 83 mg
- Saturated fat 8 g
- Total carbohydrate 34 g
- Iron 24.0
- Folate 16.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 82.0