Grilled Sausage with Marinated Shrimp, Peppers and Onions

Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe | Taste of Home RecipesJohnsonville® Sausage" /> #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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[X] Rate Grilled Sausage with Marinated Shrimp, Peppers and Onions RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe Prep: 25 min. + marinating Grill: 10 min. Yield: 6-8 Servings 30 30 60 Ingredients 1 package (19 ounces) Johnsonville® Hot Italian Sausage Links1 pound large shrimp (raw, shell and tail-on), defrosted and drained1 fresh lemon, cut in half1/4 cup canola oil2 tablespoons chopped fresh basil1 tablespoon chopped fresh thyme1/2 teaspoon crushed red pepper flakes1 garlic clove, minced1 large red onion, cut into 8 wedges12 to 15 whole mini sweet peppers (or 2 bell peppers cut into 8 pieces)1/4 cup olive oil1 tablespoon balsamic vinegar1 teaspoon oregano1/2 teaspoon each salt and fresh ground pepper6-8 10 inch-12 inch skewers (soak wooden skewers, 30 minutes prior to assembly)Heavier bamboo or metal skewers will work best for sausages Directions Skewer sausages whole, following the natural curve of the sausage, pierce the sausage about 1-1/2 inches from the end and have the skewer come out about 1/12 inches from the other end on the same side, so that the sausage forms a letter “C” and the skewer cuts through the bottom and the top of the curve. The next sausage forms a backwards C. Place 2-3 sausages on each skewer depending on the size of the grill and the size of skewer. Place the shrimp in a medium size bowl, add the lemon juice from 1/2 a lemon, canola oil, chopped herbs, red pepper flakes and minced garlic. Stir to combine, refrigerate and let marinate for at least 30 minutes. Skewer the shrimp in the same manner as the sausage. In another bowl, place onion wedges and whole baby sweet peppers or bell peppers cut into 1” pieces. Toss with olive oil, balsamic vinegar and oregano. Skewer vegetables; alternating colors and peppers and onions. On a grill over medium heat, place sausage skewers, cover and cook for 5-7 minutes. Turn and cook another 5 minutes or until sausages are cooked through. Cook vegetable skewers for about 4-5 minutes then turn and cook for 2-3 more minutes or until desired doneness. Grill shrimp skewers for about 3 minutes per side, brush with any remaining marinade half way through cooking. Transfer cooked sausages, shrimp and vegetables to a platter, squeeze remaining lemon half over shrimp and vegetables. Sprinkle with salt and pepper and serve while hot with grilled Pita bread that has been brushed with garlic infused olive oil. Yield: 6-8 skewers.

Originally published as Grilled Sausage with Marinated Shrimp, Peppers and Onions in Johnsonville® Sausage

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 20, 2013 by Weems Grnadma

Great recipe. And yes, leaving the shell on the shrimp keeps more of the shrimp flavor and the marinade still flavors the shrimp nicely.

Reviewed on May. 20, 2013 by donsmom

DID YOU MEAN TO LEAVE THE SHELLS ON THE SHRIMP?

Reviewed on May. 20, 2013 by AuntieA1955

There are cast iron grills too. Never buy non stick. You aren't supposed to get them past med-high. Once you start scrubbing them, you'll be eating teflon with your food from then on!

Reviewed on May. 20, 2013 by AuntieA1955

Another opiton my friends is a good quality 'ribbed' pan. I have a few, but my pick would be cast iron, it can take on the high temps, you'll get that nice grill mark you're looking for. Never immerse in cool water when hot and don't wash with detergents. Contrary to the old wives tale, you can use water. Leave your pan on stove top, with water in the pan re-heat to boiling and work the notty bits from your pan with a narrow strudy brush, quick and easy. Wipe and oil. No salt, on the pan, that was used back when cleaning options were minimal.

Reviewed on May. 20, 2013 by valanddansmith

You two should get an indoor grill since you don't have access to one outside... They work really well! We use our indoor grill more than we use our outdoor grill! Anyway, you can also cook these in the oven... Here are some instructions that I found online: Preheat the oven to 400 degrees. Pace an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the food from below. Place the shish kabobs on the rack and bake until done, about 15 minutes. Using an open rack with space beneath for air circulation, there is no need to turn the shish kabobs.

Reviewed on May. 20, 2013 by mbegleyn

I agree with the previous reviewer. I live in a condo and no access to a grill except for a stove top. How can I modify this recipe?

Reviewed on May. 20, 2013 by desmma15

It would be nice if you would give a modified version for stovetop grilling. Not everyone has access to outdoor grilling.

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Warm-You-Up Sausage Quiche

To remind my daughter of wintertime in her home state, I planned a snowman theme brunch while visiting her in central California. This flavorful quiche sparked with spicy sausage and peppers got a reception that was far from chilly!

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Savory Italian Sausage Strata

Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California

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Quiche Recipes: Sausage Mushroom Quiche

Feb 10, 2010 Wow. What an intense melding of delicate rich flavors! The mushrooms really popped in this recipe unlike any other recipe I can bring to mind. And oh so cheap! I found cream/sausage/mushrooms all for around 1$. The crusts were 2$ (you could easily save money by making your own: 1 cup flour, 1/2 c shortning, 1/4 c tepid/warm water, pinch salt. Mix w/ dough cutter or two forks in crosswise motion against each other till makes little crumbleys and then work into ball with the tips of your fingers. Trick is to get to a ball and then roll out. no need to knead! Then roll out to 1/8 inch thick. Your good to go. This makes 1 9inch crust, repeat if needed.) This is easilly a winner to serve for friends or family as the mmmm factor of richness plays off the back of your throat tickling your savory taste buds. Umami all the way!

—cocinacrow 

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Stuffed Zucchini: Stuffed Zucchini with Chicken Sausage

Apr 14, 2011 Stuffed Zucchini w/ Chick Sausage Haiku: "This felt 'hors d'oeuvres-ey.' Too much leftover filling. But it was still good." There was something that tasted exceptionally rich about this dish, that made my family and I feel guilty for eating it as an entire meal, and not as a tiny-bite appetizer. It's not that it's unhealthy in the slightest, but it was just very, well, rich. There was also way too much stuffing mixture called for to fill 2 zucchini halves, so I just mashed up what was left and baked "balls" alongside the zucchini. I didn't change anything about the recipe except to bake it longer at a lower temp. I think if I made this again, I'd sub ground beef for the sausage and cheddar for the parm, otherwise, the directions, prep, and end result was pretty tasty.

—Rock_lobster 

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Pizza Recipes: Onion and Sausage Pizza

Mar 29, 2005 The topping was a little bit sloppy, but it tasted really good. I omitted the olives because I don't like them, and I used a Vienna loaf sliced in half for the base. It really couldn't be easier. Great recipe, Eleanor! Thanks!

—Caroline C 

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Sausage and Marsala Pappardelle Pasta

We all have our favorite recipes. And we all have vices. This recipe combines the best (best?) of both of them in my little world.

I’ve been sitting on this recipe ever since I started blogging. It’s one of those recipes I make it at least once a month, a favorite staple in our house and one I break out when company shows up unexpectantly because I always have the ingredients on hand.

But because it’s such a favorite for dinner, it’s usually dark by the time I’m done cooking and we’re hungry and there’s no light to take a pretty picture or any pasta left  anyway. Oh, the life of a food blogger, balancing hunger pains of the family for you my lovely readers.

I change this recipe up by using different sausages, different color peppers or sometimes none at all, thick cut pappardelle, rigatoni or fetuccine, whatever I have in the pantry. But I always make sure mushrooms and marsala wine are included.

The marsala wine is the key ingredient here. Simmered with fresh rosemary the marsala creates a flavor that doesn’t compare. Like I said, it’s my favorite and I use it in place of white wine all the time, with sautéed chicken dishes, in gravies and even in desserts like in my Mascarpone Pumpkin Mousse Cups. Obsessed I tell you.

Five tips for making and adapting my favorite pasta:

1. If you want to watch your cream intake, substitute it with 1/4 cup or so of mascarpone or another creamy cheese to help thicken the marsala sauce.

2. Make sure your pasta is al denté when adding it to the sauce as you’ll want to cook it for a minute or two it it to soak up all of the winey/creamy notes.

3. If I don’t have rosemary in the fridge or its too snowy to snip some from the garden, I’ll toss in fresh basil or even thyme to keep it on the savory side. An added sprinkle of parsley adds a freshness before serving.

4. If you’re looking for a purely vegetarian version, ditch the sausage and use sliced portobello mushrooms to give some girth to the meal. Or if you’re a chicken lover, toss in a few slices or dices of uncooked chicken breast in the first step then add an additional tablespoon of olive oil with the peppers and onions and follow the directions from there. When adding the marsala wine, be sure to scrape up the flavor bits from the bottom of the pan.

5. Be careful not to add the tomatoes too early or they’ll bleed and begin to disappear into the sauce and leave nothing but a tomato skin. If using a tomato other than whole cherry tomato, be sure to seed it first and cut into a nice dice.

Sausage and Marsala Pappardelle

Ingredients

4 links smoked turkey sausage, sliced Instructions

Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce. While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes. Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.http://www.foodiecrush.com/2013/02/sausage-and-marsala-pappardelle-pasta/

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Pin It Tagged as: dinner, entrees, italian, mushrooms, onion, pappardelle, pasta, recipes, red bell pepper, sausage, tomatoes, wine

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Shrimp Gumbo with Andouille Sausage

Post navigation« Chicken Mango Lettuce Wraps | Recipe Home

It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux. My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.’” Now, these women certainly did not have the same mother, but they shared the same story. I’m guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old!

But it really is the roux that makes the difference. The slow cooking of of oil and flour together create a wonderful flavor as the flour browns. Now, I’ve also read about gumbos made with a “blonde” roux, in which the roux is not browned nearly as much. So, I would love to get your opinion on this if you are familiar with the various approaches to making gumbo. Enjoy!

If you are not familiar with filé (fee-lay), it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets (we found ours at Whole Foods), or online.

1/2 cup peanut oil, or other vegetable oil1/2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish* or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3-5 green onions, white and green parts, choppedFile powder (optional)Hot sauce (such as Tabasco) to taste

* Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 of water.  Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe.

1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.  Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.

2 Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.

3 In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Do not add cold stock to a hot roux; room temperature is fine, but adding ice cold stock to hot roux can break it, leaving a pool of oil on the top of your gumbo. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.

If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.

4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.

Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

Yield: Serves 6-8.

Filed under Cajun, Comfort Food, Sausage, Shrimp, Soup and Stew

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Stuffed Zucchini: Cheese and Sausage Stuffed Zucchini

Jan 18, 2005 Very tasty! I'm sure this is the best of the stuffed Zuc recipes on here. Instead of Colby, cottage, and italian cheeses, I used about 1.5 cups of mozza and 1.5 cups of cheddar, and a few tablespoons of parmesan. Turned out perfectly.

—JVD 

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Stir-Fry: Italian Sausage Delight!

May 19, 2005 I very cautious on the meals I prepare for my picky husband, but this is one dish he enjoyed! He came back for seconds and thirds. There is one or two things I would change though, I would add a little more italian dressing and intead of placing it over the pasta, I would combine it all and then add the parmesan cheese once you serve it onto the plates.... (you can even cut up the sausage) I will defintely make this again!

—MEGHANE0714 

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Slow Cooker Recipes: Easy Sausage, Peppers and Onions with Elbows

Oct 10, 2011 I scaled this down to just two servings and used all hot Italian sausage. Since we love bell peppers (which you might have guessed), I used a mix of green, red, yellow and orange and probably used more than indicated. I also subbed bow tie pasta that was already cooked and in the freezer, for the elbows. I tweaked this just a little by adding some crushed red pepper for some zip, and a little dry white wine, because I couldn’t help myself, lol! Well, this was really good and a snap to make! Hubs and I both really enjoyed it. This is now my go-to recipe for sausage and peppers! Love it! Thank you korilynne for a terrific new recipe!

—bellepepper 

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Sausage and Ricotta Lasagna and a Food Blogging Dinner

Lately I’ve been a whirling dervish in my choices of what I’m craving to eat. Cravings all over the place, and most of them leaning toward the ethnic side of food. Thai one night, Korean the next, Middle Eastern and as always one of my faves: rich sausag-ey Italian pasta. Lasagna, that’s what I need. 

I’ll chalk it up to the fact that ever since I came home from Mexico I can’t quite get the flavors of other countries out of my system. I think its a sign that I just want to travel. It’s true! The night we got home I was on the internet stalking new travel adventures for me, my Smudge and my man, new places to create new memories.

This past week definitely resulted in a trove of memories I’ll be happy to reflect back upon. Converting online relationships to real life with talented foodie bloggers who traveled to Salt Lake City to attend Alt Summit was the highlight.

Showing off the best of SLC to Melissa, Kathryne, Erin, Jeanine and Kelsey with my local SLC blogging buddies Maria and Becky included dining at our favorite tapas restaurant—the only place I’ll eat Brussels Sprouts—plus a quick lunch date in Sundancing Park City to meet up with Kelley. It also gave us plenty of quality time to swap stories not just about our blogging biz tips and tricks and all the minutia food blogging entails, but about real life beyond the blog, even divulging and discovering a few secrets along the way. Change is in the air my friends!

Typical blog chatter and Instagraming ~ photo by Erin

Life in front of our screens and keyboards made our original connection, and luckily led to what I hope are continuing real life relationships. It’s not so far fetched these days to say you met online and it seems like blogging is kind of like an online dating site, but you get to know a whole lot more about the blogger than from just one personal profile. At least that’s what I’ll surmise since I was married before the dating site surge, but I liken it still.

Probably the best part of the weekend was a somewhat impromptu dinner party at my house, introducing local Utah food bloggers Annalise, Deb, Krista, and Dara to our out of town guests. And I said I’d be serving dinner. To a bunch of food bloggers.

Kathryne knows what it takes for a fun dinner: big smiles and plenty of vino ~ photo by Erin

Now, you might be thinking, “Heidi! What the hell are you doing? Whoa lady, you’re feeling pretty bold, eh? You think you’re going to make dinner for a bunch of food bloggers? FOOD BLOGGERS? These ladies do this for a living! It’s their passion!” Not to mention the combination of vegetarians, lactose intolerant and meat lovers ready to fork up to the table. But I had my secret weapon recipe of Butternut Squash and Shiitake Mushroom Lasagna in my back pocket and the local foodies contributed a few of their specialties as well.

Melissa dishes it up: both her charm and her food ~ photo by Erin

This was a forgiving group and all hands were on deck. As my mom says, “Many hands make light work.” I mean, what else were we going to do but eat, drink and be merry? Plus I had seen Sandy do it with ease and grace so I knew it could be done. Erin did a grand job capturing the night in her photos, and shared the links of all the tasty vittles on the menu.  Plus you’d hate to miss out on seeing how my photo-bombing dogs mysteriously appeared in nearly every shot. Oh right, there was food around. They’re dogs. That explains it.

So basically it all comes back around to lasagna. Whether it’s butternut squash or this cheesey, sausage Italian, lasagna is just good basic food for the soul. Yep, food for the soul, just like the relationships we choose to care for and cultivate.

Sausage and Ricotta Lasagna and a Food Blogging Dinner

Ingredients

¾ pound sweet Italian pork sausage 1 medium yellow onion, chopped 1 teaspoon freshly ground pepper 1 28-ounce can diced organic tomatoes 1 15-ounce can organic tomato sauce 1 15-ounce container ricotta cheese 16 ounces shredded mozzarella cheeseInstructions

In a large pot or dutch oven, cook pork sausage and ground beef over medium high heat just until meat is no longer pink. Add garlic and cook for one minute. Add onion with salt and pepper and cook for 3-4 minutes or until onion becomes translucent. Add wine and cook for 3 minutes or until nearly evaporated, then add milk and cook until absorbed. Add tomatoes, tomato sauce, red pepper flakes, basil, oregano and kosher salt, bring to a boil then reduce to simmer and cook for 30 minutes or until sauce is reduced. Preheat oven to 350 degrees F. In a medium bowl whisk egg and add ricotta cheese, parmesan and parsley and mix well. Spoon a generous portion of tomato sauce mixture on the bottom of an ungreased 9 X 13 baking dish or lasagna pan. Add a single layer of 4 lasagna noodles, spread half of the ricotta mixture over the noodles, then ? of the sauce. Sprinkle with 1 cup of the shredded cheese. Repeat with 4 more noodles, remaining cheese mixture, ? sauce mixture and 1 cup cheese. Top with 4 more noodles, the remaining sauce and top with cheese. Cover tightly with foil and bake for 30 minutes until bubbly. Remove foil and bake for another 10 minutes. Remove from oven and allow to rest for about 10 minutes before cutting. Add extra parmesan for serving. If you like a thicker lasagna, bake the day before, refrigerate and reheat in the oven at 350 degrees for a half an hour.

No boil noodles need more sauce than cooked noodles since they absorb the moisture from the sauce. Don't be shy when ladling your portions.

Add in spinach, kale, or zucchini for an extra veggie vitamin punch and a touch of green.

If time is an issue, substitute the homemade sauce for a great quality jarred sauce added to the meat mixture. If ricotta is hard to find, my mom always uses creamy cottage cheese instead.

http://www.foodiecrush.com/2013/01/sausage-and-ricotta-lasagna-and-a-food-blogging-dinner/

Last year when I posted my Butternut Squash and Shiitake Mushroom Lasagna recipe I also highlighted some terrific lasagnas from around the web. Like I said, I can’t get enough of it, and since I’m a betting woman, I bet you want more too. So here you go, lasagna all around.

Deb does it again. Delivering another unique twist on a traditional dish with Taste and Tell’s spin on Rachel Ray’s Lasagna Bread Pizza. Sorry, folks a pile of napkins is not included, but neccessary.

It’s no matter whether you’re vegan, gluten-free or just plain want to eat a lasagna on the healthier side, Dawn guarantees she’s going to blow your mind with Florida Coastal Cooking’s Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna.

Like so many kitchen creations, Bev created a cooking miracle thanks to a shopping mishap in Bev Cooks Sausage and Mushroom Spinach Lasagna Roll Ups. She says she’s a changed woman. I hope she doesn’t change tooooo much ‘cause I like the old Bev just right.

Sometimes a delicious dinner all comes down to cleaning out the fridge. Bree suggests we use whatever combo of veggies we like in Baked Bree’s Veggie Lasagna, perfectly prepped a day ahead and easy to fit in the freezer for a killer weeknight eat.

We can’t talk Italian and not go to an expert. Enter Elaine, who ditches the meat and the tomato sauce to concentrate on the fresh flavors of basil and cheese to in The Italian Dish’s Pesto Lasagna.

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Sonia takes the classic combo of artichokes and chicken to create a lush layered feast with an added twist of crunchy chestnuts (I don’t think I’ve ever even cooked with chestnuts—changing that toot sweet!) in The Healthy Foodies’ Cheesy Chicken and Artichoke Lasagna

Pin It Tagged as: entrees, italian, lasagna, meat, noodles, pork, recipe, ricotta, sausage

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