Ingredients
-
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
Marinade:
-
1 lg. clove garlic, finely minced
-
1/2 cup of my Homemade Zesty Italian Salad Dressing, (purchased ok, but homemade is better)
-
1/4 cup apple juice
-
1/4 cup light beer
For Glaze:
-
1/3 cup + 2 Tbl. honey
-
2 Tbl. sugar
-
2 Tbl. water
-
1 1/2 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)
Instructions
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.
