This grilled sausage and pepper kabobs with balsamic glaze recipe is an easy way to enjoy traditional sausage and peppers with a summer time twist.
Typically sausage and peppers might be served with sauteed peppers and onions and grilled whole sausages. This recipe is unique because it takes skewers or kabobs and small pieces of sausage wedged between bell peppers, red onions and finished with a balsamic sauce.
It’s time for you to pick up a pair of metal kabob skewers because it will change your life. Gone are the days of burnt wooden or bamboo skewers that have to be soaked for at least an hour or up to 24 hours according to some recipes. No body got time for that! With these metal skewers you can pop your favorite selections of proteins and vegetables on and not worry about burning the edges of the wood or even eating a burnt piece! I got my 4 pack set for about 3 dollars at Target. They are long but I would buy 2 if you have a large family.
Grilled Sausage and Pepper Kabobs with Balsamic Glaze is special because of the balsamic sauce that consists of balsamic vinegar, honey, olive oil, and fresh thyme leaves that is basted on the skewers as they cook.
For the sausage, it would be healthier to use turkey or chicken sausage. However, you could also use sweet and spicy Italian sausage. In the summer it may seem really easy to just throw some sausage links on the grill however, I would avoid eating sausage more than once a week because it is processed and has a lot of salt in it. No need to worry, there are so many great recipes that you can grill like Grilled Eggplant Parmesan or Grilled Asian Chicken Thighs.
- 1 package of sweet and spicy Italian sausages, turkey or chicken sausage, about 1 pound, cut into thirds
- 3 bell peppers (red, yellow and green) cut into large chunks
- 1 red onion cut into large chunks
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- a few thyme sprigs, chopped
- pinch of kosher salt and pepper
- Soak wood skewers for at least a half hour or use metal skewers.
- Chop all vegetables into even sized pieces. Cut the sausage into thirds.
- Make the skewers by switching off bell peppers, red onion and sausage. About 3 or 4 small pieces of sausage per skewer.
- In a bowl whisk together olive oil, balsamic vinegar, honey, thyme, salt and pepper. Put aside.
- Preheat grill to 400-450 degrees. Once grill is very hot put the kabobs on the grill and let cook until the one side comes up on its own and is browned. Begin basting the sausage and peppers with the glaze from earlier. Rotate the sausage and pepper kabobs so they cook evenly, keep basting with a brush until you run out of balsamic glaze.
- Once cooked through and slightly charred move to a serving platter and serve with brown rice.
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