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Best Smoked Sausage & Pepper Skewers: Easy Tailgating Recipe

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Smoky, juicy, and perfectly charred, these smoked sausage and pepper skewers are the ultimate one-handed tailgate snack. With a sticky-sweet glaze and simple ingredients, they come together in under 30 minutes and disappear every time.

Ingredients

Scale
  • 1.5 pounds smoked sausage (beef or pork, like Hillshire Farm or smoked kielbasa), sliced into 1-inch rounds
  • 3 large bell peppers (mixed colors: red, yellow, orange), cut into 1.5-inch squares
  • 1 large red onion, cut into 1.5-inch chunks
  • 3 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Wooden or metal skewers (if wooden, soak in water for at least 30 minutes)

Instructions

  1. Preheat your grill to medium-high heat (400-425°F). If using charcoal, wait until coals are covered with white ash.
  2. Prepare ingredients: slice smoked sausage into 1-inch rounds, cut bell peppers into 1.5-inch squares, and cut red onion into 1.5-inch chunks, separating layers slightly.
  3. Make the glaze: In a small bowl, whisk together olive oil, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Set aside half for basting later.
  4. Assemble skewers: Thread sausage, peppers, and onion onto skewers, alternating ingredients. Leave a tiny gap between pieces for heat circulation. You should get about 6-8 skewers.
  5. Brush skewers with the first half of the glaze. Let sit for 5 minutes while grill heats up.
  6. Grill skewers directly on grates for 4-5 minutes per side, turning once, until sausage has nice char marks and peppers are tender (total 10-12 minutes).
  7. During the last 2 minutes of grilling, baste skewers with reserved glaze. Watch closely to prevent burning.
  8. Remove from grill and let rest for 2-3 minutes. Serve immediately or keep warm in foil for transport.

Notes

Don’t overcrowd skewers; leave gaps for even cooking. Soak wooden skewers for at least 30 minutes to prevent burning. Apply glaze during last 2 minutes to avoid burning sugar. For oven method, broil on high for 6-8 minutes, turning once. Leftovers keep in fridge for up to 3 days; reheat in 350°F oven for 5-7 minutes.

Nutrition

Keywords: smoked sausage skewers, pepper skewers, tailgate food, grilled skewers, easy appetizer, game day snack, one-handed food

Find it online: https://sunnysavory.com/best-smoked-sausage-and-pepper-skewers-easy-tailgating-recipe/