Johnsonville Italian Sausage Hot Tub

Johnsonville Italian Sausage Hot Tub

The Kitchen at Johnsonville Sausage 0

"An easy and sure-fire way to ensure all your guests get a piping hot, juicy Johnsonville Italian Sausage."

Ingredients 40 m {{adjustedServings}} servings 481 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat grill to medium-low heat. In a disposable foil pan, combine the wine, peppers, onions, olives, garlic and parsley. Place on the grill; cover with foil. Bring to a slow simmer. Meanwhile, grill sausage according to package directions. When sausage is browned and fully cooked (180 degrees F), transfer links to the wine steam bath. Cover and keep warm until guests arrive.
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Reviews 6

  1. 6 Ratings

Mike Harvey, daPITA

It's been windy, cold and wet and I wanted to try this, but couldn't on the outdoor grill. Instead, I browned Johnsonville Pork Chicken Sausage indoors. I then added all of the ingredients into my pressure cooker and let that do the work for me. In 15 minutes, we had and excellent sausage for our sandwiches.

Liz Dalton

Made this for guests and it was fabulous! No grilling in winter here so I pan sauteed the sausages and peppers and put everything in a slow cooker. Kept the recipe the same but added a few tablespoons of Giardiniera and everything had so much flavor it went quickly!

lisa j

I come from the land of sausage sandwiches. New Jersey. Can't go more than two miles without finding s sausage stand. And because they are so good here, I never bothered to make them. Ours are traditionally in red sauce. Having said that, I took a try at this. This is sausage cooked more in a wine vinergarette. Interesting taste. I did find the white Merlot. Only makers I was told is Sutter Home and Berringers. What I find totally lacking in this recipe is time. So, here goes. I turned the grill on to high to cook off the crepe on the grill. All four burners. After 15 minutes I put it down to medium low. Put the pan of wine/peppers etc on one side. After 15 minutes it was simmering. Put the sausage on for 30 minutes, turning over a bit ( on the other two burners). Then put the sausage in the pan for a few minutes. I did use fresh sliced onions and no olives (sacrilege here!) all in all, it was an interesting take on a staple here. Not bad but cannot hold a candle to the Jersey Boardwalk or Italian festivals. Sorry :(.