A simple, crowd-pleasing approach to serving grilled sausages that makes entertaining easy. Guests can slice off exactly what they want—from a slider to a sub—so everyone leaves happy. A glossy, ruby-red glaze gives the sausages a competition-style finish that catches the eye and the compliments.

I was delighted when Premio reached out to collaborate on this post. This is a sponsored article, but the opinions expressed here are my own. I only work with brands whose products I genuinely like.

Premio has been producing Italian-style sausages for decades and offers a wide range of flavors, including bratwurst, chorizo, kielbasa, and lighter chicken sausages. Their products are marketed as having 0 trans fats, no artificial ingredients, no MSG, gluten-free and dairy-free options, and no fillers—details you’ll want to check on the package for the latest nutritional information.

Why this method works so well: coiled sausages are perfect for parties. They grill into an impressive spiral that’s easy to slice, so your guests can sample a little of everything without overfilling. It keeps the gathering lively and helps everyone graze and enjoy multiple flavors without getting too full too fast.

To get the best results, I marinated Premio Sweet Basil Italian Sausage coils overnight in a mixture of apple juice, my zesty Italian dressing, minced garlic, and a splash of light beer. The next day, coil the sausages tightly on a baking sheet so they hold their spiral on the grill and to prevent glaze from dripping through the gaps and burning.

Secure each coil with two soaked wooden skewers that cross like a plus sign to keep everything in place. If you prefer, make one large coil or two smaller ones depending on the crowd and your equipment.

For the signature glossy glaze: combine honey, sugar, and a little water in a small saucepan and bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in seedless raspberry jam until smooth, then add a few drops of red food coloring if you want that vivid competition-style color. Let the glaze cool slightly so it becomes syrupy and ready to coat the sausages.

Heat your grill until hot, oil the grates, and sear the coils over direct heat. Then lower the flame, close the lid, and continue cooking until the sausages are cooked through, turning to brown evenly. When they’re nearly done, move them to a cooler side of the grill and baste each side a couple of times with the glaze. Because the glaze contains sugar, avoid continuous basting over direct high heat to prevent burning.

For a perfect finish, transfer the sausages to a clean baking sheet and keep brushing on the glaze off the grill. The residual heat will keep them hot while allowing the glaze to build a shiny, even coat without scorching.

Set the glazed coils on a cutting board or a pizza paddle and remove the skewers. Place a sharp knife beside them so guests can slice off whatever size portion they prefer. Arrange a sandwich station with an assortment of rolls, buns, and condiments—mustards, pickles, grilled onions and peppers, cheeses, leafy greens, and sauces—so everyone can build the sandwich they want.

I also grilled a mix of Premio Hot & Sweet Italian sausages so guests could choose their preferred heat level. The result was a hit: flavorful, meaty sausages without excess greasiness or gristle, and plenty of variety for everyone to enjoy.

Ready to serve: slice a few starters to get things moving, then let guests customize sliders, hoagies, and subs to their taste. This approach keeps the party interactive and delicious.

Please pick up Premio Specialty Sausage Coils at your local grocer if available—many stores stock them, and you can ask your retailer to order them if they don’t. Thanks to Premio for sponsoring this post and for making entertaining easier and more delicious.

Yield: 24 – 26 sliders

Grilled Championship Glazed Sausage Party Bar

4.3 Stars (3 Reviews)

Ingredients

• 2 (1 lb.) pkgs. Premio™ Coiled Sausage, *I used their Sweet Basil Italian Sausage, but other flavors available (choose whatever variety you like!)
• 4 wooden skewers, soaked in water for at least 30 minutes

Marinade:

• 1 lg. clove garlic, finely minced
• 1/2 cup of my Homemade Zesty Italian Salad Dressing, (purchased ok, but homemade is better)
• 1/4 cup apple juice
• 1/4 cup light beer

For Glaze:

• 1/3 cup + 2 Tbl. honey
• 2 Tbl. sugar
• 2 Tbl. water
• 1 1/2 Tbl. seedless red raspberry jelly, preserves, or jam
• 12 – 15 drops red food coloring

Suggested Assorted Condiments:

• mustards, pickles, raw onion, grilled onions, mushrooms & peppers, peperoncini peppers, cheeses (shredded and/or sliced), ketchups, bbq sauces, hot sauces, jalapeños, baby spinach leaves, shredded lettuce or slaw, tomato slices

Suggested Rolls, Breads & Crackers to Serve:

• slider rolls, assorted deli rolls, long hoagie roll, small hamburger buns, toasted baguette slices, assorted crackers, lettuce or endive leaves (for carb watchers)

Instructions

The day or evening before, place sausage coils in over-sized pie dish or bowl and add minced garlic, Italian salad dressing, apple juice, and beer to cover. Cover dish and marinate overnight. (*Wooden skewers can be placed into a tall glass with water to soak overnight, too.)

The next day, place sausages into one large coil, (or two smaller ones if you prefer), tightly, onto a large baking sheet or pizza pan. Push one soaked skewer from outside of coil going through center and out the other side. Then another one through a quarter of a turn, under or over the other skewer, and pushing through so that you have a “plus sign”.

Make glaze next by placing everything but the raspberry jelly and food coloring into a small saucepan and bring just to a boil, stirring over medium heat until sugar is dissolved. Remove from heat and stir until sauce is syrupy. Stir in raspberry jam until melted. Add red food coloring and stir. Set aside until needed. (*Sauce will thicken upon standing.)

Heat grill to hot, oil grates if needed, and place sausage coils onto grill. Turn down heat, close lid, and grill until sausage is done through, turning as needed to brown and cook evenly on both sides. (*If cooking on low, about 25 minutes.)

Move coils to a cool spot on the grill. Baste well each side with cooled glaze, turning and basting each side only maybe twice, shutting grill lid each time in-between. Remove to a clean baking sheet. Continue to baste tops for 10 – 15 minutes, dabbing and basting sausage until a nice, shiny coat has been achieved. Sausages will stay hot, so no worries!

Place onto a serving board, (*surrounded by condiments and breads), remove skewers, place a small, sharp knife next to them, and let guests slice off however much they would like.