Curly-Q Grilled Sausages

Curly-Q Grilled Sausages

17
Chef John 21285

"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

1 h 25 m {{adjustedServings}} servings 227 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbeque sauce into a small bowl.
  4. 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.
  5. Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
  6. 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.
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Reviews

17
  1. 21 Ratings

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Like Deb C, I didn't cut the spirals close enough. However, that did not matter! These were amazing. I fixed 10 using Mild & 4 Cheese Johnsonville Italian Sausage. Between 3 adults and 2 kids, t...

Chef John, I am going to eat my words. This technique is awesome but when I saw bbq sauce and italian sausage, I cringed. (I am not a fan of BBQ sauce) Never the less I pressed on and did a pa...

Unfortunately, I didn’t cut the spirals close enough, however I still got the delicious smoky, caramelized flavors from the grill so aptly described by Chef John. I never cared for sausage unt...