The Yankee Chef: Glazed sausage is ideal for the game


What would fall tailgating be without the stickiness that is barbecue and the smell of sausages literally floating overhead? Try this sweet, yet spicy, recipe that pairs well with anything you can lug to the party ... and then some!

Smoky Glazed Italian Sausage


2 tablespoons pure olive oil

2 Italian sausage links, sliced 1/2-inch thick

1/4 cup julienned onion

1/4 cup each julienned green and red bell peppers

2 tablespoons smoked paprika

1 cup apple jelly, whisked smooth

1/2 cup beef broth

1 tablespoon apple cider vinegar

1/2 teaspoon celery seeds


In a large skillet over medium heat, bring oil to shimmering hot. Add sausages and cook until done throughout. Add onion, bell peppers and paprika, tossing to combine. Cook until vegetables are just starting to wilt, about 3-4 minutes.

Add remainder of ingredients, stir well and cook an additional 4-5 minutes, or until thickened to a glaze consistency. Serve immediately.


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions