Grilled Vidalia Steaks with Sweet Italian Sausage

| August 30, 2020 | 9 Comments

Grilled Vidalia Steaks with Sweet Italian Sausages
Follow our step-by-step, photo illustrated recipe for Grilled Vidalia Steaks with Sweet Italian Sausage.  We’re headed to the park to grill up some delicious Vidalia onions along with Sweet Italian Sausages.  Serve these thick sliced onions on a plate or, grab a bun and make up a sausage dog with onions that will have all the family begging for more.


Grilled Vidalia Steak with Sweet Italian Sausages, slider.
Grilled Vidalia Steaks with Sweet Italian Sausage Recipe


Note:  This is the second in a series of step-by-step recipes that we created for the Our State Magazine website and their Our State Eats blog. Originally published on August 26, 2013.

Summer is a great time to pack up the family and head to the nearest park for a day of fun, games and just enjoying time with each other.  Today, I’m heading down to one of my favorite places, Harris Lake County Park, for some serious fishing on The Pier and some delicious Grilled Vidalia Steaks with Sweet Italian Sausage.

You could easily prep the onions at home first then, all you have to do is heat up the grill and start cooking once you arrive.  The kids will love the Sweet Italian Sausages placed in a hot dog bun to make sausage dogs and, the adults will love the sweet taste of the Vidalia Onions after they have been roasted on the grill.  Its a win win for everyone involved and, so simple to do.

Be sure to protect our parks and make sure you keep a close eye on the grill once it gets going.  I always carry a jug of water just in case things might get out of hand.  Better safe than sorry on that one.  And, be sure to clean up really good once you’re finished so the next person that comes along can have a great time with their family as well.

We have to hand it to those folks down in Georgia for growing some mighty fine onions.  I always look forward to the new crop coming in each year and even if you can’t find them, a good white onion will work just about as well.  So, if you’re ready, Let’s Get Cooking… make that Grilling!


Vidalia Steaks, the park grill.
Most parks will have a few grills available for cooking on.  Just remember to be cautious while using it.  This one at Harris Lake County Park is placed in a square filled with gravel but that pine straw isn’t so far away that a spark couldn’t get something bad going in just a minute or two.  Always keep a jug or two of water handy to prevent any problems.


Vidalia Steaks, the grill.
You’ll want to clean the grill a bit before you add the charcoal and get a fire going.


Vidalia Steaks, scrub with foil.
Use a piece of crumpled up Aluminum Foil and give the grate a good scrubbing.  I use the same thing to clean old cast iron skillets when they have a buildup on them.


Vidalia Steaks, ingredients.
Grilled Vidalia Steaks with Sweet Italian Sausage Recipe:  You’ll need these ingredients.


Vidalia Steaks, sausage on the grill.
Follow the instructions on your bag of charcoal to get the coals started.  Once they have ashed over, place the sausage links on the grill.

I’m using Johnsonville Sweet Italian Sausages for this recipe.  Since these are not pre-cooked, they will need to fully cook.  This will take about 20-30 minutes on average until they reach an internal temperature of 160ºF.  You’ll need to turn them a time or two as they cook in order to get them cooked evenly and without burning them on the outside.  Once they start cooking, go ahead and prep the onions.


Vidalia Steaks, peel and slice the onions.
Begin making the Vidalia Steaks by peeling and slicing the onions.  Remove the thin outside layer of the onion and discard it.  Use a sharp knife and carefully slice the onion into slices about 1/2 to 3/4 of an inch thick.


Vidalia Steaks, run skewers through the onion slices.
Wooden skewers need to be soaked in water for about 30 minutes prior to inserting them into the onions.  I soaked mine in the jug of water I had brought to keep on hand around the hot grill.  Carefully slide the skewer into the onion slice and push it all the way through.


Vidalia Steaks, onions on a stick.
Run skewers through all the slices of onion that you’ll be grilling.  You could trim off the excess if you have some snips of some type handy or, just leave them and have onions-on-a-stick.


Vidalia Steaks, add some olive oil to each slice.
Drizzle a little Olive Oil onto each slice.  Use a brush or, your fingers and, spread the oil evenly across the surface of the onion.  Flip the slice over and repeat on the other side.


Vidalia Steaks, add salt to taste.
Sprinkle on a little salt to taste.


Vidalia Steaks, add some black pepper.
Sprinkle on a little Black Pepper.


Vidalia Steaks, turn sausages as needed.
Be sure to keep an eye on the sausages and turn them as needed.


Vidalia Steaks, place onion steaks on the grill.
Once the sausages have cooked about halfway, lay the Vidalia Steaks on the grill.


Vidalia Steaks, add some butter to each steak.
Add a little butter to each steak slice.  Chances are your butter will be fairly soft after being out of refrigeration for awhile.  Just smear a big dab on each slice.


Vidalia Steaks, add some Worcestershire sauce to each slice.
Sprinkle a little Worcestershire Sauce on each slice.


Vidalia Steaks, let the slices cook.
Let the Vidalia Steaks cook until they are tender and slightly translucent.  Use the skewer to gently lift them and make sure they aren’t burning on the bottom.  Flip them over about halfway through and let them cook until done.


Vidalia Steaks, check temp of the sausges for doneness.
Use a thermometer to be sure the sausage links are cooked to 160ºF.  These little pocket thermometers are used by chefs every where and only cost a couple of dollars to purchase.


Vidalia Steaks, serve warm and enjoy.
Serve the Vidalia Steaks on a plate alongside the cooked Sausages or, place a sausage link in a bun and, top it with some mustard and some of the sliced up Vidalia Steaks for a great sausage dog treat everyone will love.  Enjoy!


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Vidalia Steaks with Sweet Italian Sausage Recipe

Grilled Vidalia Steaks with Sweet Italian Sausage

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 Servings 1x
  • Category: Main Dish, Pork
  • Method: Grill
  • Cuisine: American


Follow our step-by-step, photo illustrated recipe for Grilled Vidalia Steaks with Sweet Italian Sausage. We’re headed to the park to grill up some delicious Vidalia onions along with Sweet Italian Sausages. Serve these thick sliced onions on a plate or, grab a bun and make up a sausage dog with onions that will have all the family begging for more.



  • 2 large Vidalia Onions, peeled, sliced ½ inch thick
  • 1 pkg Johnsonville Sweet Italian Sausages, 5 links
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 2 Tablespoons Worcestershire Sauce
  • Salt and Pepper to taste
  • 5 Wooden Skewers


  1. Soak wooden skewers in water for 30 minutes.
  2. Place charcoal in grill and light according to package directions.
  3. Place sausages on grill and cook until 160º internal temperature, turning as needed.
  4. Peel onions, slice into large slices about ½ inch thick.
  5. Carefully slide skewers into onion slices.
  6. Coat both sides of each slice with Olive Oil.
  7. Add Salt and Pepper to taste.
  8. Place onion slices on grill.
  9. Add butter to each slice.
  10. Sprinkle with Worcestershire Sauce.
  11. Grill onions until slightly transparent and tender.
  12. Serve warm, with sausages and enjoy.

Keywords: Grilled Vidalia Steaks with Sweet Italian Sausage Recipe, our state magazine, southern recipes


Your Comments:  Do you like to grill foods?  Whats your favorite?  As with all of our recipes, I greatly appreciate your feedback and comments.  It only takes a minute or two to share your experiences if you try one of our recipes and it might help someone else that is considering testing one out.  Remember though, all comments are moderated before being approved for our family friendly site.  That means that I personally read each and everyone and I will reply to your comments as much as time permits.  So, take a minute while you’re here and share your thoughts with us in the Comment Section below.  And, while you’re here, be sure to sign-up for our Newsletter in the box below or the one at the top right hand corner of every page.  I try to send out a weekly Newsletter to let you know we’ve posted another recipe or of anything else that might be going on around Taste of Southern.  I’ll look forward to you returning for another visit… real soon.

Be Blessed!!!


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Category: Main Dishes, Other

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (9)

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  1. Dorothy Berry says:

    Super recipe. Had to make some changes to ingredients of course. No Vidalia onions in South Africa, so I used Red Onions which are probably the sweetest around here. And no Italian speciality shops round here either, so I used our traditional South African sausage, the Boerewors. It comes in quite a lot of different types and my personal favourite is the Kameeldoring. Kameeldoring is a tree and translates as Camel Thorn, but really refers to the giraffe who loves it, giraffe being called Kameelperd (Camel-horse) in Afrikaans. Kameeldoring is a fantastic wood for the braai (grill), we mostly braai on wood or charcoal. September 24th is officially “Heritage Day” but has become known as “National Braai Day” because the braai is part of our heritage. We usually smother our “boerie” rolls with braai relish or boerie relish which are tomato based, but I stuck to your suggestions – very nice. Just added a lettuce and (raw) cucumber salad as well. My friend seemed quite impressed with the onions!

  2. Cheryl Ann says:

    Steve; I live in Iowa-it seems the entire state was engulfed by
    the recent derecho winds. Trees hundreds years old split in 2
    EVERYWHERE! Our neighbors tree took out all our power lines–took 7 days living in the dark before we were restored. When the winds came-they were preceded by a huge cloud of dust-moving at 105 miles per hour! Then the rain and wind torrential, like a hurricane! But then everything stopped, all was calm, I went outside to retrieve part of our grill when suddenly 75 mile an hour winds-right out of nowhere!! and the storm and winds were back full force–for hours! 250,000 people without power-just in my county! The damage was unlike anything I’ve ever seen-there are still trees down everywhere–even today–but I know of no deaths. My neighbors friends on a farm nearby lost 3 horses–the roof of their barn collapsed on the poor dears. These horses were used specifically for handicap riding trails–so this is sad even more so for all involved. Sorry this post is so long, but the events are worth noting! I will be on your prayer team this evening, and God Bless You, for the suggestion!

    • Steve Gordon says:

      Hi Cheryl Ann, Thank you for the update. As I mentioned in my Newsletter, I’d never even heard of such a thing. It sounds really bad. It’s truly by the grace of God that everyone survived. I can’t imagine being caught up in such. I’m thankful you and yours are all okay. Happy to hear you have power, being in the dark isn’t much fun. Smile. Thank you again, and thank you for joining us in prayer. Be Blessed!!! -Steve

  3. Sandy Camp says:

    Steve, I love your newsletter and your recipes. Thank you for sharing! Sending a smile your way and I will definitely be joining you in prayer tonight!

    Sandy C.

  4. Deb says:

    Since I’ve been perusing your blog since I found it recently, I’m making your Vidalia steaks with Italian sausages tonight on the grill. Thanks for the idea, and I can’t wait to see how the “steaks” turn out! 🙂

    • Steve Gordon says:

      Hi Deb, Thank you for the link on your blog and glad to hear those STEAKS turned out well for you. It always reminds me of the State Fair when I start smelling them cooking and our North Carolina State Fair is right around the corner. Thank you for stopping by and visiting with us today. I hope you’ll visit with us often.

      I was in Ashland and Barboursville this past Tuesday, did you hear me blow the horn at you? Beautiful country up that way. Be Blessed!!! -Steve

      • GARY WOOD says:

        Steve, I really enjoy your news letter!! You are so down home. Can’t wait to try the sausage and onion steaks!!! Gary Wood

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