Grilled Italian Sausage Rolls
These Grilled Italian Sausage Rolls are packed with bold flavor—featuring juicy sausages nestled in toasted brioche buns, topped with a zesty Castelvetrano olive relish and creamy lemon basil aioli. Finished with a drizzle of balsamic glaze, they’re the ultimate summer cookout upgrade.
Ingredients
- 1 lb fresh Italian sausage links hot or mild
- Nonstick cooking spray
- 4 –6 brioche hot dog rolls
- Castelvetrano giardiniera relish see below
- Lemon basil aioli see below
- Optional: Balsamic glaze
For the Aioli
- 1/2 cup high-quality mayo
- 1 cup packed fresh basil leaves
- Zest of 1 lemon
- 2 cloves garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the Relish
- Heaping 1/2 cup pitted Castelvetrano olives
- 1/2 cup giardiniera drained
- 1/4 cup capers drained
Instructions
- Preheat grill with indirect and direct heat zones.
- Make aioli: Blend ingredients in food processor until smooth.
- Make relish: Pulse ingredients in food processor until chunky.
- Grill sausages over indirect heat 4–5 min per side, until 150°F.
- Chargrill over direct heat 2–3 min per side, until 160°F.
- Toast rolls with cooking spray for 1 minute on direct heat.
- See full steps with tips & photos → https://p4pd.org/grilled-italian-sausage-rolls/
Notes
- Use mild or hot sausage based on your spice preference.
- Store leftover relish and aioli in the fridge for 2–3 days.
- Giardiniera can be mild or spicy—choose based on your heat tolerance.