The clever and crowd-pleasing way to serve grilled sausages to the whole gang! From adults and famished teens, to small children and nibblers, everyone will be thankful that they can simply slice off the exact amount that they’re hungry for! From a slider to a sub, this is the perfect party solution for all! And the gorgeous, ruby-red glaze that’s applied, will have your guests cheering you as the neighborhood’s Champion Griller!
I was over-the-moon thrilled when the Premio company contacted me to see if I was interested in doing a blog for them! And just to let you know, (legalities, legalities, I know), I have to say that “this is a sponsored post”, or the “google food police” will be after me. But know that, though I am being paid for this post, my personal opinions of their products are my own, honest opinions. I only with work with companies that I would think of as my own. So. Now that that’s out of the way….moving on!
The folks at Premio take great pride in their product, as they should! They’ve been crafting fine Italian gourmet sausages for over 40 years, and have even expanded into crafting international favorites such as bratwursts, chorizo, kielbasa, and more! (And for those watching their waistlines this summer, they also make specialty chicken sausages that have 60% less fat than sausage or beef and are equally delicious!)
They take great care in ensuring us customers that we receive only the best, and provide us with high-quality products that have 0 Trans Fats, No Artificial Ingredients, No MSG, Gluten-Free, Dairy-Free, Nut-Free, No Added Preservatives, All-Natural Sausages with No Fillers!
It’s always so nice to find a large company that cares, isn’t it?! Not so easy to find these days! Hats off to them!!
So let’s rock this, shall we? You’re going love this!
Some say that you can’t please everyone, but, actually you can! And here’s how! When I go to a party, I admit, I’m a nibbler. If I have a whole sausage, burger, or even a hotdog, I’m pretty much full. TOO full!
And then I don’t get to enjoy anything else. And, let’s admit it, the “grazing” is half of the fun of going to the party! So, ultimately, I find myself feeling sluggish and searching for the fist lawn chair to nap in!
Don’t let that happen at your next party! Keep the party going with Premio’s long, coiled sausages! They’re the perfect solution, so that your guests can enjoy eating however much they want!
And if you really want to WOW them, (what griller doesn’t, hello!), take a peek at what I do! That gorgeous, shiny, candy apple red color is what you see and taste at those Championship Barbecue Competitions you enviously watch and dream being you on TV!
(*It’s ok to admit it. I do it, too.)
So here’s how to make this! SO easy. You’ve got this!!
I start by marinating the Premio Sweet Italian Basil Sausage Coils overnight…
….in apple juice, my homemade Zesty Italian Salad Dressing, garlic, and light beer.
The next day, on a baking sheet, coil your sausages nice and tightly into a circle. *This ensures that they will stay in a pretty spiral on the grill, be easy to turn, and when we go to baste it, the sugary sauce won’t drip through and make a burnt sugar mess. The smell of burnt sugar isn’t pleasant! And you want every single DROP of this glaze on the sausage, and not into “the fiery pit of no-return hell”. Yep.
Look how gorgeous spiral, coiled sausage is! Right??!! Why just cook regular little ol’ sausages, when you can do this? See what I mean? Now, THIS is what I’m talkin’ about!
Now just run the skewers through, two going through each way to hold it together. *And DON’T. Worry. It’s silly-easy to do! I made two one pounders, but you can do one giant one if you have long skewers!
Next, we make that gorgeous, ruby-red glaze! Just add the honey, sugar, and water into a small saucepan, and heat just to boiling, stirring, until sugar has melted.
Remove the glaze from the heat, and stir in your seedless raspberry jam (or jelly), until the jelly is fully melted. Then add lots of drops of red food coloring to get that gorgeous WOW color! That’s all there is to it! Then just set it aside to cool down, and it will be perfectly syrupy to coat the sausage later! EZ. PZ.
Next comes the fun part! My FAVORITE part! Heat your grill to nice and hot, oil your grates, and place the sausage coils onto the hot grates of your grill. Turn down the heat to low, close the lid, and start browning on each side, turning the whole coil over as many times as needed. (*Keeping the lid closed in-between turning helps to fully cook the sausage on the inside.)
*While your sausage is cooking, get your sandwich station all set up with condiments galore for everyone to dress their sausages any way they please!
I place a basketful of assorted rolls of every size for guests to choose from, so that it suits whatever each guest is hungry for! From sliders, to hoagies, and everything in between! And set out any and all condiments to please everyone!
Once your sausage is looking done, move them to a cool side of the grill, and baste the tops nicely with your championship glaze, turn them over and baste the other sides. Only baste maybe twice per side though, for now, because the sugar will burn if continuously basting them while they are on the grill. Just set it a bit.
Then, *and here’s the secret*, move them to a clean baking sheet and keep dabbing and basting the whole tops every so often with the rest of your sauce getting that picture-perfect gorgeous color and shine! The sausages will stay hot, and by the time they’re glazed to perfection, they’ll be ready to eat without any boiling-hot juices burning anyone!
Yep. THIS. Right here! (*The glaze just makes it!) Am I right?
Seriously. How GORGEOUS is that??
Place them onto a cutting board, (or pizza paddle, as I prefer, because it has an easy-carry handle)….
…..and let your guests ooh and awe for a sec!! And you, too!!! Because look what you just made! PARTY. PERFECTION.
Lastly, remove the skewers and simply place a knife right next to them for guests to cut whatever sized pieces they would like!
You can even cut a few assorted sizes to get them started!
Then step back, and watch your guests have fun creating their own sandwiches, hoagies, subs and sliders!
*I went ahead and also grilled a combo pack of Premio’s (*very handy!!) mixed Hot & Sweet Italian Sausages, since I was having a small, but HANGRY, crowd over, and everyone was thrilled over the spread!
The guys dove in like vultures, and us girls were able to just nibble here and there at our leisure! The kiddos had sliders and everyone was so happy and enjoyed the way this was done so much so, that they’re all going to start doing this for parties now, too! And I’m hoping that this will be a fun way to please your guests as well, especially for the 4th of July! (*And hopefully a cooler weekend to follow!!!)
We all found this sausage to be quite a cut above what you normally find at your regular grocery stores! Much more flavorful, very meaty, not a bit greasy, and no chewy pieces of gristle, either! I have found my new favorite sausage! And we’re sure you’ll enjoy their products just as much as we did!
Please do remember to pick up some Premio Specialty Sausage Coils at your local grocery store! They’re meatier and much less fatty than any other sausage that I’ve tried, much more flavorful, and one of the few companies that actually makes those super fun coils!
Many thanks to Premio!! You make my parties ROCK!!
*Be sure to follow Premio on all of their Social Medias to keep up with their latest recipes, promotions, products, and contests! Facebook, Pinterest, Twitter, Instagram, and YouTube for helpful videos!
You can find Premio sausages sold at most Shop Rite, Stop & Shop, BJ’s, Costco, Sam’s Club, and Walmart stores. And if your local grocers don’t carry it, just ask them to order some in for you! Grocery stores are always happy to supply their customers with the products that you want! *Click here to use their Store Locater to find their products nearest to you!
- 2 (1 lb.) pkgs. Premio™ Coiled Sausage, *I used their Sweet Basil Italian Sausage, but other flavors available (choose whatever variety you like!)
- 4 wooden skewers, soaked in water for at least 30 minutes
- 1 lg. clove garlic, finely minced
- ½ cup of my Homemade Zesty Italian Salad Dressing, (purchased ok, but homemade is better)
- ¼ cup apple juice
- ¼ cup light beer
- For Glaze:
- ⅓ cup + 2 Tbl. honey
- 2 Tbl. sugar
- 2 Tbl. water
- 1½ Tbl. seedless red raspberry jelly, preserves, or jam
- 12 - 15 drops red food coloring
- Suggested Assorted Condiments:
- mustards, pickles, raw onion, grilled onions, mushrooms & peppers, peperoncini peppers, cheeses (shredded and/or sliced), ketchups, bbq sauces, hot sauces, jalapeños, baby spinach leaves, shredded lettuce or slaw, tomato slices
- Suggested Rolls, Breads & Crackers to Serve:
- slider rolls, assorted deli rolls, long hoagie roll, small hamburger buns, toasted baguette slices, assorted crackers, lettuce or endive leaves (for carb watchers)
- The day or evening before, place sausage coils in over-sized pie dish or bowl and add minced garlic, Italian salad dressing, apple juice, and beer to cover. Cover dish and marinate overnight. (*Wooden skewers can be placed into a tall glass with water to soak overnight, too.)
- The next day, place sausages into one large coil, (or two smaller ones if you prefer), tightly, onto a large baking sheet or pizza pan. Push one soaked skewer from outside of coil going through center and out the other side. Then another one through a quarter of a turn, under or over the other skewer, and pushing through so that you have a "plus sign".
- Make glaze next by placing everything but the raspberry jelly and food coloring into a small saucepan and bring just to a boil, stirring over medium heat until sugar is dissolved. Remove from heat and stir until sauce is syrupy. Stir in raspberry jam until melted. Add red food coloring and stir. Set aside until needed. (*Sauce will thicken upon standing.)
- Heat grill to hot, oil grates if needed, and place sausage coils onto grill. Turn down heat, close lid, and grill until sausage is done through, turning as needed to brown and cook evenly on both sides. (*If cooking on low, about 25 minutes.)
- Move coils to a cool spot on the grill. Baste well each side with cooled glaze, turning and basting each side only maybe twice, shutting grill lid each time in-between. Remove to a clean baking sheet. Continue to baste tops for 10 - 15 minutes, dabbing and basting sausage until a nice, shiny coat has been achieved. Sausages will stay hot, so no worries!
- Place onto a serving board, (*surrounded by condiments and breads), remove skewers, place a small, sharp knife next to them, and let guests slice off however much they would like.