Are you planning a summer party and don’t know what to prepare for your guests on the grill?
Get inspired by our luxurious recipes for grilled sausages 5 times differently!
They are simple and at the same time you can make a big show with them.
Try sausages, delicious ham with glaze or peaches with prosciutto.
Grilled sausage with peppers and onions
This recipe is easy and incredibly tasty! Serve the grilled sausage in a crispy bun, with mashed potatoes or a light vegetable salad.
- 1 tablespoon of vegetable oil
- 1 large onion, cut into strips or rounds
- 4 peppers, cut into strips
- 3 tablespoons of apple cider vinegar
- 3 spoons of sugar
- a small bunch of fresh thyme leaves
- salt and freshly ground black pepper
- 1 kg of sausage
- pastry, to serve
- In a large skillet, heat the oil over medium-high heat until it shimmers.
- Add the onion and bell pepper and sauté, stirring often, until the vegetables are tender and browned, about 8 minutes.
- Add vinegar and sugar.
- Remove from heat and stir until sugar dissolves.
- Season with salt, pepper and thyme leaves to taste.
- Preheat the grill for 5 to 10 minutes.
- Transfer the onion and pepper mixture to a 25cm aluminum grill pan.
- Place the sausages in the onion and pepper mixture.
- Place the dish on the hot side of the grill, bring to a boil, then move to the cooler side of the grill.
- Cover and grill until the sausages reach 60-63 degrees Celsius on an instant-read thermometer, about 20 minutes, turning once halfway through.
- Using tongs, remove the sausages from the bowls and place directly on the grill.
- Grill, turning occasionally, until golden and crispy, about 3 minutes total.
- Return the sausages to the bowl.
- Toast the pastry on the grill.
- Serve with toasted bread and a vegetable mixture with mashed potatoes or simply with rice.
Also get inspired by our recipes for pickled sausages 7 times differently or a delicacy that you can prepare even for worse times!
Grilled peaches with prosciutto
This recipe has it all. It’s sweet, salty and wonderfully creamy. It’s perfect for any celebration because everyone will love it! Juicy peaches wrapped in basil, blue cheese and prosciutto make for a perfect appetizer that you just have to try!
- 8 thin slices of prosciutto, cut in half
- 2 medium peaches, halved, pitted and each cut into 8 wedges
- salt and freshly ground pepper
- 16 basil leaves, cut into strips
- 1 tablespoon of olive oil
- 110 g of blue cheese, crushed
- balsamic vinegar, for drizzling
- Place the prosciutto slices on the work surface.
- Place a peach wedge on the edge of each slice, season with salt and pepper and top with basil strips and crumbled blue cheese.
- Roll up the prosciutto to wrap around the peaches.
- Preheat the grill to medium heat.
- Brush the rolls lightly with olive oil.
- Grill, turning occasionally, until prosciutto is browned and crisp, about 4 minutes.
- Transfer to a plate and drizzle lightly with aged balsamic vinegar and serve.
Discover similar tips
This is one of the fastest treats that you can prepare almost while you wait. Regardless of whether you are sitting on the terrace by the grill, in the cottage by the Remoska or in the apartment building by the electric oven, you just need to take a baking pan and a few tasty ingredients to conjure up a great lunch, dinner or snack without much preparation.
- 2 yellow onions
- 1 red onion
- 3 cloves of garlic
- 4 stalks of celery stalks
- 1 kg of dumplings
- marjoram to taste
- sweet paprika to taste
- 250 ml of white wine (ideally Riesling Rynský)
- Cut one large onion into pieces, add three cloves of garlic to it and add four stalks of celery.
- This roughly chopped mixture will be placed on the baking sheet, where it will form a kind of bottom layer that will prevent burning.
- Cut a kilogram of spekáček lengthwise as if you were preparing a drowning cake.
- This time, however, a few slices of yellow and red onion will go into each notch.
- Don’t be afraid to use a thin knife to cut deep into the patties – they will open up for a hearty filling.
- Arrange them next to each other, sprinkle with fresh celery and don’t forget to season them with sweet paprika and marjoram.
- When you pour 250 milliliters of white wine over everything, it’s time to bake.
- It doesn’t matter the temperature or the duration of the baking.
- You will discover everything intuitively, depending on whether you place the roasting pan on hot coals, a hot grate or in a heated oven.
- In the first stage, cover everything with foil so that the wine vapor penetrates the onions and the dumplings.
- When the fat is released, it is time to finish baking.
- Remove the foil and leave the radiating heat to form a golden crust on the spekkoki and to open the pores inside.
- Prepare fresh bread and you can serve.
Would you also like beer dumplings in 5 different variants? Get inspired in our article!
BBQ sausages on the grill
Simple, delicious beef sausages with bbq sauce will playfully become the star of a summer barbecue. Try them too!
- 1 kg of beef sausages
- 1 cup of ketchup
- 1/2 cup BBQ sauce (homemade or store-bought)
- 2 spoons of honey
- 1 tablespoon of apple cider vinegar
- Preheat the grill to medium-high heat.
- Using a sharp knife, cut a grid into each sausage – first down one side, then cut in the other direction.
- Set aside.
- Add ketchup, BBQ sauce, honey and apple cider vinegar to a small heatproof pan.
- Set the grill pan aside to warm up.
- When the grill reaches the desired temperature, place the sausages on the racks.
- Turn the sausages until they start to show grill marks and are heated through.
- Gently brush each sausage with the warmed sauce.
- Turn and brush with sauce again.
- When finished, remove the sausages from the grill and serve with your favorite bread and toppings!
Grilled ham with orange-mustard glaze
This sweet and smoky barbecue ham will be the star of your holiday table and guests will be absolutely delighted! In addition, with our recipe, its preparation will be a piece of cake.
- 4.5 kg cooked whole ham, cut into slices
- Dijon mustard
- sugar, sea salt, paprika, dried garlic and dried onion for seasoning
- 350 ml of grapefruit beer
- peach wood chips
For the glaze:
- 1/2 cup orange marmalade
- 1/4 cup Dijon mustard
- 2 spoons of soy sauce
- spicy sauce to taste
- Preheat the grill to 120 degrees Celsius.
- Season the ham and apply mustard.
- Pour the beer into the aluminum grill pan.
- Place it on the grill over indirect heat.
- Place the grill grate on the bowl of beer.
- Place the ham on top.
- Add the wood chips to the charcoal.
- Grill the ham for 20-30 minutes per 0.5 kg of meat.
- Spray with water at least once an hour.
- In a medium bowl, combine the glaze ingredients.
- Spread the glaze over the ham and continue grilling until the ham is nicely grilled (about 30 minutes).
- Remove the ham from the grill.
If you prefer marinated sausages, we have a solution for that too. A mustard-beer marinade , based on beer, salt, mustard, chili, onion, soy sauce and cane sugar, goes best with sausages. You just put the sausages in the finished marinade and after they are ready, throw them on the grill and you’re done.
Let’s not forget that vegetables go well not only with sausages, but with any barbecue. Therefore, try our great and simple recipes for spring vegetable salads .
And how did you like today’s recipes? Write to us in the comments!