Grilled Split Italian Sausages with Giardiniera are a seriously delicious variation for your next grill out! Sweet Italian sausage links are simmered and then split in half lengthwise, exposing the natural fats to caramelize when they hit the grill. All that extra surface area is charred to perfection and then topped with a simple jarred mild giardiniera. It's perfect for a backyard party or just a simple weeknight dinner any time of year! Just 25 minutes and only 4 ingredients!
What's to love about Split Sausages?
- The flavor combo is amazing! - Where I'm from in Wisconsin, brats/sausages/and all things grilled are pretty standard on the dinner table! A bar I loved in college, deep in Badger territory, split their brats and cooked them on the flat top griddle. Allowing that charred grilled flavor to reach both the outside casing of the sausage AND the inside gives you twice the taste and texture! A slather of grainy dijon mustard and the vinegary punch of the giardiniera combines perfectly with that extra grilled taste.
- What is Giardiniera? - Giardiniera comes from the Italian word meaning gardener. It is a condiment made from a mixture of pickled vegetables, often including peppers, carrots, celery, and cauliflower, preserved in vinegar and oil with spices. I used Marconi brand, mild giardiniera, but feel free to use any brand and go spicier if you like! If you love giardiniera, try my Italian Subs with Homemade Giardiniera! Giardiniera pronunciation is a tough one, say it like this "jar-din-era."
- It's a super easy weeknight dinner with a twist! - Our family loves grilling Italian sausage links, brats, hot dogs, and burgers any time of year. Changing up the protein to mild or sweet Italian sausages and topping them with a store-bought giardiniera takes an easy meal and turns it into an entirely new, flavor-packed favorite! Pair it with any simple side dish like a blanched green vegetable, Mediterranean Orzo Pasta Salad, Broccoli Salad or just a can of baked beans and a handful of salt and vinegar kettle chips!
Ingredients & Substitutions
- Italian Sausage links - I buy Italian sausage at our local butcher shop where they make their own links. I recommend using the best sausage you can find, but any packaged sausage, like Johnsonville, will be totally fine too. I like the sweet or mild sausage but if you like things spicy, go for the hot!
- Hoagie or Brat Buns - Again, go for what looks like the best quality, the buns are your carrier for all that veggie topping!
- Mild Giardiniera - I like to use Marconi brand mild giardiniera, but there are lots of great brands out there. Giardiniera brings an incredible flavor to contrast the grilled sausage! If you haven't tried it, try it! It's pickle-y and vinegary but still very mild, so spoon on as much as you like. You can also use the Hot variety if you like things spicy. And of course, these split sausages can also be left plain if you aren't a fan of giardiniera, or leave it off for the kids.
- Dijon Mustard - Dijon mustard might just be because I'm from Wisconsin, but I love the extra kick it gives to any grilled food! I like the country dijon which is the grainy type. This is of course optional, use as much or as little as you like!
Step-By-Step Instructions
Step 1 - Place sausage links in a saucepan and add enough water to cover them completely. Bring to a simmer over medium heat until cooked through, about 15 minutes. If your water starts to boil rapidly, reduce heat to a simmer. Meanwhile, heat an outdoor grill over high heat.
Step 2 - When sausages are cooked through, use tongs to remove from the water to a cutting board. Slice them lengthwise with a serrated bread knife so that the back is still intact and they split open. Some cooking water may come out when the casing is cut.
Step 3 - Grill the boiled Italian sausages on both sides until charred and caramelized, about 3 minutes per side. Also lightly grill the buns on the outdoor grill, be careful not to burn, this takes less than a minute.
Step 4 - On a serving plate, arrange buns with the sausages and let everyone top their own with giardiniera and dijon mustard. Serve hot off the grill!
Tips
- Storage & Freezer - I like to buy a variety of meats when I'm at our local butcher shop, one of my favorites being Italian sausage links, and store them in my freezer to use throughout the next few weeks. For this recipe, use fresh or just thaw the package of sausage overnight in the refrigerator. Leftover cooked sausage links can be stored in an airtight container in the fridge and are great microwaved in the next day or two for lunch or sliced and used in my Gnocchi with Italian Sausage. After being opened, your jar of giardiniera will keep for months in the fridge. The oil may solidify when chilled so let it come to room temperature before using.
- Can I make this recipe without an outdoor grill? - Yes! I like to use my cast iron skillet as an indoor grill all winter long! Lightly boil Italian sausage first in water, then get your skillet or grill pan hot, add a bit of olive oil and cook the sausages on both sides. You may need to rotate them around a bit since they won't all fit well when split. You can also skip the split, and just char up the outsides.
- Easily adjust the quantities for your group size - This recipe is easy to adjust to feed a crowd or just have dinner for two. Allow 1 sausage per person, and serve the giardiniera and dijon in bowls on the side so everyone can spoon on as much as they like!
Make it a Meal! Side Dishes For Grilled Sausage
- Broccoli Salad
- Easy Veggies & Parmesan Herb Dip
- Mediterranean Orzo Pasta Salad
- Tomato Feta White Bean Salad with Arugula
- Kid Friendly Dinner Sides!
- Baked Beans and Salt & Vinegar Kettle Chips (my favorite!)
Recipe FAQ's
Now that you've got a jar of that flavorful veggie packed condiment, you can try it as a topping for lots of different things! Giardiniera is great on hotdogs, Italian Subs, tuna melts or any sandwiches, burgers, in pasta salads, or try my Italian Beef Sandwiches with Giardiniera.
Yes! You may just need to simmer them a bit longer. Let them simmer on low until they are plump, no longer pink, and you can pierce them with a fork. Then continue with the recipe, splitting and grilling your boiled Italian sausage.
More Recipes for Cooking Italian Sausages!
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Grilled Split Italian Sausages with Giardiniera
Ingredients
- 4 mild or sweet Italian Sausage links
- 4 hoagie style or brat buns
- ½ cup mild giardiniera (I used store-bought Marconi brand)
- grainy dijon mustard for serving (optional)
Instructions
- Place sausage links in a saucepan and add enough water to cover them completely. Bring to a simmer over medium heat until cooked through, about 15 minutes. If your water starts to boil rapidly, reduce heat to a simmer.
- Meanwhile, heat an outdoor grill over high heat.
- When sausages are cooked through, use tongs to remove from the water to a cutting board. Slice them lengthwise with a serrated bread knife so that the back is still intact and they split open. Some cooking water may come out when the casing is cut.
- Grill the sausages on both sides until charred and caramelized, about 3 minutes per side. Also lightly grill the buns on the outdoor grill, be careful not to burn, this takes less than a minute.
- On a serving plate, arrange buns with the sausages and let everyone top their own with giardiniera and dijon mustard. Serve hot off the grill!
Notes
- Storage & Freezer - I like to buy a variety of meats when I'm at our local butcher shop, one of my favorites being Italian sausage links, and store them in my freezer to use throughout the next few weeks. For this recipe, use fresh or just thaw the package of sausage overnight in the refrigerator. Leftover cooked sausage links can be stored in an airtight container in the fridge and are great microwaved in the next day or two for lunch. After being opened, your jar of giardiniera will keep for months in the fridge. The oil may solidify when chilled so let it come to room temperature before using.
- Easily adjust the quantities for your group size - This recipe is easy to adjust to feed a crowd or just have dinner for two. Allow 1 sausage per person, and serve the giardiniera and dijon in bowls on the side so everyone can spoon on as much as they like!
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