The tangy barbecue sauce in this recipe is fast, flavorful and extremely versatile. It’s fantastic on sausages, but don’t stop there; give it a try on ribs, chicken or with pulled pork.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 uncooked Italian sausage links
1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon olive oil
1/3 cup dry red wine or beef broth
1/2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon liquid smoke, optional
4 hot dog buns, split
1. Grill the sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink.
2. In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in the wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated.
3. Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and liquid smoke, if desired. Bring to a boil. Reduce heat; simmer 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.