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Dinner Recipes

Our Grilled Chicken Sausages Recipe Gets Extra Flavor With Quick-Pickled Onions

This recipe will make your next barbecue deliciously memorable!

If you’re not a fan of regular hot dogs, don’t worry — make this recipe for Grilled Chicken Sausages instead. The chicken sausages are grilled until they’re deeply browned and heated throughout. Once cooked, each sausage is piled onto a soft hoagie roll with crunchy coleslaw and homemade pickled red onions. While pickling vegetables is usually time-consuming, our quick-pickled onions come together in minutes using just 4 ingredients. This makes them the perfect complement to these smoky delights that get the right amount of crunch from the slaw.

While this recipe uses chicken sausages, you can substitute a turkey variety for less fat or pork for extra juiciness. Also, for even more flavor, swap brown sugar for the granulated kind when preparing the pickled onions. To make serving a breeze, try creating a spread with the grilled meat, rolls and toppings so guests can build their own loaded sausage!

Check out our guide on cooking kielbasa in the air fryer for more.


4 servings

Total Time

Prep Time


  • ¼ cup + 1 Tbs. red wine vinegar
  • ¼ cup granulated sugar
  • ½ cup sliced red onion
  • 2 Tbs. oil
  • ⅛ tsp. salt
  • ⅛ tsp. pepper
  • 3 cups packaged coleslaw mix
  • 1 (11 oz.) pkg. fully cooked chicken sausage, such as Al Fresco Roasted Pepper and Asiago
  • 4 soft hoagie rolls, split
  • Yellow mustard (optional)


• In small pot, combine 1⁄4 cup vinegar, sugar and 1⁄2 cup water; over medium-high heat, bring to boil. Cook, stirring, until sugar dissolves, 1 min. Remove from heat; add onion slices. Transfer to bowl; let cool.

• In separate medium bowl, combine oil, remaining 1 Tbs. vinegar, salt and pepper. Add coleslaw mix; stir together until evenly coated and combined.

• Prepare grill for medium-high direct heat cooking. Grill sausages, rotating occasionally, until heated through, 7–8 min. Place 1⁄4 cup coleslaw in each roll. Top with pickled red onion and sausages. If desired, drizzle with mustard. Serve with remaining coleslaw.


  • Calories: 528
  • Fat: 19 gram
  • Saturated Fat: 4 gram
  • Protein: 27 gram
  • Carbohydrate: 67 gram
  • Fiber: 10 gram
  • Cholesterol: 77 mg
  • Sugar: 8 gram
  • Sodium: 1,055 mg
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