Grilled Italian Sausages with Confetti Vegetable Relish

Your summer will sizzle with these tasty sausages topped with a zesty Italian-style relish. Bratwurst sausages work equally well in these hearty sandwiches.


  • 2 bottles (12 ounces each) non-alcoholic beer
  • 1   medium onion, cut into wedges
  • 10-12   Italian sausages (about 3 pounds)
  • 1   medium green bell pepper, cut into 4 wedges
  • 1   medium red bell pepper, cut into 4 wedges
  • 10-12   submarine or bratwurst rolls, split
  • 1/2 cup mild giardiniera relish in vegetable oil
  • 1/4 cup Dijon mustard


  1. Prepare grill for cooking at medium temperature. Combine non-alcoholic beer and onion in (12-in.) Skillet. Prick sausages several times. Place sausages in beer; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until sausages or no longer pink. Remove sausages from beer. Strain onion using small Stainless Mesh Colander; discard beer. Reserve onion.

  2. Place sausages and bell peppers on grid of grill. Grill, covered, 4-6 minutes or until sausages are evenly browned and bell peppers are tender, turning occasionally with BBQ Tongs. Remove sausages and bell peppers from grill; keep sausages warm.

  3. Place buns, cut side down, on grill. Grill 30-60 seconds or until lightly toasted; keep warm.

  4. Chop reserved onion and bell peppers with Food Chopper. Combine onion, bell peppers and giardiniera relish in Small Batter Bowl; mix gently. Place sausages in buns. Top with vegetable relish and mustard.


  • 10-12  servings of 1 sandwich

Nutrients per serving:

Calories 440, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 21 g, Sodium 1130 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 2 meat, 2 fat (2 1/2 carb) 

Cook's Tips:

Giardiniera relish is a jarred condiment that has a mixture of finely chopped vegetables, Italian spices, vinegar and oil. It can be found in the Italian foods section or deli department of your supermarket.

Giardiniera, made with vegetables cut in large pieces, can also be used. Just finely chop the vegetables.

If using a product packed in water, drain and finely chop the vegetables. Add 1 tablespoon vegetable oil and mix gently. If using a product packed in oil, finely chop the vegetables. No additional oil is necessary.

To save time on the day of a picnic, cook the sausages as directed in Step 1 up to 2 days in advance. Cover and refrigerate sausages and onion. When ready to serve, continue from Step 2 as recipe directs except increase grilling time for sausages 10-12 minutes.

Complete the menu for your backyard barbecue with Southern-Style Salsa, Picnic Potato Salad, grilled corn on the cob, ice-cold watermelon wedges and All-American Celebration Cake. Wrap plastic eating utensils in red, white and blue paper napkins, tie with raffia and place in the Tool Turn-About for easy access. Decorate the center compartment with flags and miniature pom pons for a festive touch.

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