Grilled Sausage with Spicy Sauce

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  • Level: Easy
  • Total: 38 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 8 min
  • Yield: 6 servings
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1 tablespoon vegetable oil

2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces

3/4 cup ketchup

3/4 cup spicy brown mustard

1 tablespoon hot sauce

Serving suggestion: Tangy Corn Relish, recipe follows

Tangy Corn Relish:

2 ears corn

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1/2 cup chopped sweet piquante peppers

1/2 small red onion, chopped

1/4 cup finely chopped sweet gherkins

1/4 cup chopped fresh parsley

1 red jalapeno pepper, seeded and minced

1/2 teaspoon sugar


Special equipment:
8 to 10 wooden skewers soaked in water for about 20 minutes
  1. Soak 8 to 10 wooden skewers in water for about 20 minutes.
  2. Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
  3. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
  4. Serve this dish with Tangy Corn Relish.

Tangy Corn Relish:

Yield: Photograph by Rick Lew
  1. Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
  2. Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.