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  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo
  • Grilled Hot Italian Sausage with Orzo

Grilled Hot Italian Sausage with Orzo

Food | August 10, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Looking for a complete dinner idea ready in less than 30 minutes? Try our GRILLED HOT ITALIAN SAUSAGE WITH ORZO.

There are only three basic culinary skills required to create this delicious GRILLED HOT ITALIAN SAUSAGE WITH ORZO: chopping, boiling and grilling. If you can handle those in short order, you’ll have dinner ready in less than 30 minutes.

Although we’re calling it a complete dinner idea, we expect you may be tempted to include this main course combo as part of a bigger meal. Why not start your evening with some delicious snacks such as our SMOKED SALMON CUCUMBER BITES or our crazy-popular POGAČICE – Serbian cheese puffs. Finish your meal with HOMEMADE VANILLA ICE CREAM or our OLD-FASHIONED BUTTER TARTS.

This complete dinner idea will always work, just keep the following in mind.

HOT ITALIAN SAUSAGE – Freshly made sausage is preferred, as we think frozen simply doesn’t provide the same juiciness. We purposefully used a spicy Italian variety to amp up the flavours, then partnered it with the sweet peppers and onions used in the mix.

Look for hot Italian sausages at your local butcher or favourite grocery store. Of course, you can swap these out for different sausages whether they be chicken, lamb or 100% beef to better suit your taste.

BELL PEPPERS AND CIPOLLINI ONIONS – This complementary vegetable combination wins hand down for appearance and flavour. The colours of four different sweet peppers is all about presentation, while the cipollini onions add a sweetness to the dish. When grilling them, don’t overdo it – leaving them with a bit of crunch makes them refreshing to the bite.

ORZO – This incredibly simple accompaniment is akin to a pasta hack for risotto. Stirring the cooked orzo with a titch of garlic, sundried tomatoes, butter and Parmesan cheese might become your new favourite goes-with-everything side. I’m extremely pleased with the richness it adds to its partnership with the sausage and vegetables.

Once you prepare these two complimentary dishes, it’s important to remember our intention of keeping the meal simple. No need to plate before heading to table; present in bowls and allow guests to serve themselves. Nothing could be easier.




Ingredients & Amounts

  • For the sausage and vegetables:
  • 4 hot Italian sausages
  • 1 each red, yellow, orange and green bell peppers, chopped
  • 8 Cipollini onions, skinned and halved
  • drizzle of olive oil, to coat vegetables for grilling
  • drizzle of balsamic vinegar, to taste
  • 2 tablespoons of fresh basil, finely chopped
  • For the orzo:
  • 2 cups of dried orzo
  • 2 tablespoons of butter
  • 1 clove of garlic, finely chopped
  • ¼ cup of sundried tomatoes, finely chopped
  • salt to taste
  • ½ cup of Parmesan cheese, divided
  • 2 tablespoons of parsley, finely chopped
  • Parmesan and black pepper as garnish


  1. Prepare the orzo: Bring a medium-sized pot of salted water to a boil. Add the orzo, stir, reduce to simmer and cook until pasta is fork tender, about 6 minutes. Strain and transfer the orzo to a medium-sized bowl. Add the butter, garlic, sundried tomatoes and half of the cheese and stir to combine. Add the remaining cheese and stir again, until glossy and creamy. Cover.
  2. Prepare the sausage: Preheat the barbecue to 500°F. Grill sausages, turning frequently. Continue to cook the sausages, poking them with a pairing knife or skewer to release any fatty juices. Sausages will be done when firm and no longer releasing fat, about 8 minutes. Slice sausages into ¼-inch pieces and reserve.
  3. Prepare the vegetables: Transfer the vegetables to a barbecue basket. Place the basket onto the grill, turning occasionally. Cook until slightly softened.
  4. Assemble the sausage and vegetables – Place the sliced sausages and vegetables into a medium-sized bowl. Add a drizzle of balsamic vinegar to taste along with the basil. Toss, adjust with salt and pepper and serve.
  5. Assemble the orzo – Toss the parsley with the orzo. Transfer to an attractive service bowl and garnish with additional Parmesan cheese and black pepper before serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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