Sweet and Tangy Sausage Pepper Kabobs

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 1 lb (454 g) mild Italian sausages, cut in 24 pieces
  • 2 Cubanelle peppers, seeded and cut in 32 pieces
  • 1 sweet red pepper, seeded and cut in 32 pieces
  • 1 red onion, cubed
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1-1/2 tsp (7 mL) packed brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) dried oregano


Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion.

In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
Home Chef Showdown
Sweet Retreats
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Best Recipes Ever
Good Cookin' with Bruce Aidells
Laura McKenzie's Traveler
Children's Programming