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My review
Curly-Q Grilled Sausages
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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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Ingredients
1 h 25 m servings 227Original recipe yields 2 servings (2 grilled sausages)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 19Most helpful
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6/23/2013
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, t...
6/1/2013
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 pa...
6/5/2013
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 unt...
5/26/2014
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.
4/6/2014
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 s...
3/22/2014
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 & Garli...
8/13/2013
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.
6/15/2014
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?
12/7/2014
Watch the video! My knife skill are questionable at times so I had hubby watch the video and cut these for me. I really didn't think we would like the barbeque sauce and to be honest, I only pic...