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.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
2
Yield:
2 grilled sausages
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbeque sauce into a small bowl.

  • 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.

  • Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.

  • 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.

Nutrition Facts

227 calories; protein 12g; carbohydrates 5.5g; fat 17.1g; cholesterol 35.6mg; sodium 847.1mg. Full Nutrition
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Reviews (20)

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Most helpful positive review

Rating: 5 stars
06/23/2013
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! Read More
(19)
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/23/2013
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! Read More
(19)
Rating: 5 stars
06/02/2013
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!) Read More
(16)
Rating: 5 stars
06/05/2013
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! Read More
(12)
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Rating: 4 stars
05/26/2014
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. Read More
(4)
Rating: 5 stars
08/13/2013
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. Read More
(4)
Rating: 5 stars
03/23/2014
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. Read More
(3)
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Rating: 4 stars
04/06/2014
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. Read More
(3)
Rating: 5 stars
06/15/2014
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? Read More
(2)
Rating: 5 stars
06/15/2014
I used chicken sausage and this was awesome! I also did not get my cuts close enough. Read More
(1)
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