Categories: Italian Sausage
Ingredients
- For the sausage:
- 2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
- Neutral cooking oil such as canola or safflower, for brushing
- 6 skewers (if wooden, soak for 30 minutes before grilling)
- Sweet and sour chutney:
- 1/4 cup mango chutney (I used Major Grey's)
- 2 tablespoons whole-ground mustard
- Tangy Dijon ale sauce:
- 1/4 cup Dijon mustard
- 2 tablespoons medium-bodied beer (I used an IPA)
- 2 teaspoons honey, or to taste
- Pinch of kosher salt
- Creamy horseradish dip:
- 1/4 cup mayonnaise
- 1 1/2 teaspoons prepared horseradish, or to taste
- 1 teaspoon cider vinegar
- Pinch of kosher salt
- Pinch of sugar
Directions
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For the sausages, preheat the grill. For gas, close the lid and turn all burners on high for about 12 to 15 minutes. Once hot, scrape grates clean using a wire brush if necessary.
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Meanwhile, cut the sausages into 1 1/4-inch pieces on the diagonal. Thread 4 to 5 pieces of sausage onto a skewer, leaving about 3/4 inch of space between each piece for even cooking.
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Leave one burner on high and turn other burners to medium low. (The goal is to maintain a temperature between 325°F and 375°F.) Lay the skewers parallel to the grates. Close the cover and cook, turning the skewers once, until sausages are lightly charred and heated all the way through, about 4 to 6 minutes per side.
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For the sweet and sour chutney, whisk chutney and whole ground mustard to combine.
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For the tangy Dijon ale sauce, whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.
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For the creamy horseradish dip, whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.
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Serve the grilled sausages on the skewer or mixed on a platter with the dipping sauces alongside.