Charcoal-Grilled Sausage with Fennel
By America's Test KitchenPublished on May 7, 2008
Time
1¼ hours
Yield
Serves 4
Ingredients
1 large onion, halved and cut pole to pole into ¼-inch-thick slices2 fennel bulbs, cored and thinly sliced2 tablespoons minced fennel fronds ½ teaspoon table salt ¼ teaspoon ground black pepper 13- by 9-inch disposable aluminum roasting pan 2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Before You Begin
This recipe will work with any raw, uncooked sausage. Serve sausages as is or in toasted buns.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
- Meanwhile, combine onions, fennel, fennel fronds, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions and fennel to disposable roasting pan. Place sausages in single layer over onions and fennel and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions and fennel, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions and fennel separately.
Time
1¼ hoursYield
Serves 4Ingredients
1 large onion, halved and cut pole to pole into ¼-inch-thick slices
2 fennel bulbs, cored and thinly sliced
2 tablespoons minced fennel fronds
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
1 large onion, halved and cut pole to pole into ¼-inch-thick slices
2 fennel bulbs, cored and thinly sliced
2 tablespoons minced fennel fronds
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
1 large onion, halved and cut pole to pole into ¼-inch-thick slices
2 fennel bulbs, cored and thinly sliced
2 tablespoons minced fennel fronds
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)
Test Kitchen Techniques
Why This Recipe Works
We wanted a foolproof grilled sausage recipe that would produce nicely browned links with juicy interiors, accompanied by tender, well-cooked vegetables. As a first step, we started the vegetables, then layered the raw sausages over the hot vegetables in a disposable roasting pan. Cooking the sausages and vegetables together in the oven, covered, before browning the sausages directly on the grill and uncovering the pan to allow the vegetables to caramelize completed our perfect grilled sausage and vegetables recipe
Before You Begin
This recipe will work with any raw, uncooked sausage. Serve sausages as is or in toasted buns.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
- Meanwhile, combine onions, fennel, fennel fronds, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions and fennel to disposable roasting pan. Place sausages in single layer over onions and fennel and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions and fennel, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions and fennel separately.
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