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Curly-Q Grilled Sausages

Rated as 4.64 out of 5 Stars

"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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1 h 25 m servings 227
Original recipe yields 2 servings (2 grilled sausages)


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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.

Nutrition Facts

Per Serving: 227 calories; 17.1 5.5 12 36 847 Full nutrition

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Read all reviews 19
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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...

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.

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.

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...

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...

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?

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...