Recipe by Chef John
"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."
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2 (3.5 ounce) links
1 1/2 cups
2 metal skewers
barbeque sauce, or to taste
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, there were gone in a few minutes (I am not ashamed that I ate two and my six year old declared they were better than hotdogs!) Had my first with mustard but realized they are perfect even without toppings. My husband said we'd definitely make them again and I'd like to experiment with various sauces on them while cooking. Thank you for another no fail recipe Chef John!
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 package of Johnsonville Brats and one of Italian sausage. They were a HUGE hit. This a fun technique and the BBQ sauce glaze is really great! Thank you for a fun dinner! (Tip - watch the video!)
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 until I used Johnsonville sausage so that is what I used. I added grilled onions, grilled red peppers, and provolone. Yummy!
Very good. Only thing we changed was that we cooked the sausages in beer. Thought the prep was a lot of work for little additional flavor.
Wanting to use up a package of Italian sausages, I came across this recipe. I too, didn't get my cuts close enough to get the true spiral appearance. But, that didn't change the taste of the sausages. I had sautéed some onions that we enjoyed with these. Also with dinner, we had 'Grilled Corn with Cilantro Lime Butter' and 'Napa Cabbage Salad with Lemon-Pistachio Vinaigrette', both AR recipes. Dinner was quite good tonight. Thanks, Chef John.
Excellent! Cooked on our indoor grill because it's still winter here despite the fact that it's officially spring. Can't wait to try it on the outdoor bbq. I used Bulls-Eye Grilled Onion & Garlic BBQ sauce, and topped with caramelized onions and green peppers and a swoosh of mayo. Fun and delicious.
Takes some practice cutting, but it is worth it. Don't let BBQ sauce fool you; it works well. You'll put it on ribs right? Going to make it a part of all cookouts.
Just made this for father's day dinner. We used Bratwurst. AWESOME! But curious as to why you have to put it in the fridge and cool the sausage?
* Percent Daily Values are based on a 2,000 calorie diet.
Curly-Q Grilled Sausages
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 154
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