This Grilled Sausage Kabobs recipe is so quick and easy. You’ll have dinner on the table in under 30 minutes.
For ideas of what to make with these, check out all of our grilling recipes.
We’re that house. The one where everybody always feels comfortable coming over uninvited because there’s always an open invitation. I always say, “The garage is always open … unless it’s closed.”
So when a holiday comes around, or even just a warm Sunday afternoon, we’re the house where everyone comes to have an impromptu barbecue.
Because of that, I always make sure have proteins (like burgers, chicken, and sausage) in the freezer at all times. That way, when an impromptu barbecue happens, we have enough food to feed a crowd.
We were a little more prepared with these Grilled Sausage Kabobs, so I did run out to buy fresh peppers in anticipation of making them, but I did pull the sausage for them out of our freezer.
If you have leftover sausage after making these sausage skewers, save it to use in one of our other Budget-Friendly Sausage Recipes.
Grilled Sausage Kabobs Recipe
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Grilled Sausage Kabobs Ingredients:
- 1 red onion
- 1 yellow bell pepper
- 1 red bell pepper
- 13 oz. package of Southside 1882 Hot Beef Smoked Sausage
- 2 tablespoons olive oil
- 2 teaspoons Creole seasoning
How To Make Grilled Sausage Kabobs:
Chop the red onion into large pieces.
We cut the red onion in half, then into four to five pieces, and then cut those in half. You want to keep the chunks together because that’s how you’ll be putting them on the skewers.
Dice the peppers into large pieces, trying to make the length of the pepper pieces the same size as the onion pieces.
Cut the sausage into six (approximately 1-inch) slices.
Now it’s time to make the kabobs.
Start by adding one piece of red pepper onto a 12-inch skewer. Put it almost all the way to the end of the skewer, leaving about an inch of room at the end.
Follow the red pepper with a piece of yellow pepper.
Add a chunk of red onion.
Finish the pattern with a piece of sausage.
Continue the pattern twice more to finish the skewer.
Keep going until you’re out of ingredients. You’ll be able to make eight skewers per pack of sausage (since each pack comes with four sausages). If you need to make more, just open more sausage packs.
Drizzle half the olive oil on the skewers.
Sprinkle half the seasoning.
Flip the skewers and drizzle the back half with the olive oil and seasoning.
Put them on a grill (around 350 F) and grill them for about 10 minutes, then flip and grill for an additional 10 minutes on the opposite side.
You want the internal temperature of the smoked sausage to be 165 F before serving.
If you’re serving these at a backyard barbecue, serve them as is on the skewers. If you’re eating these as a family dinner, serve them over rice for a more filling meal.
Grilled Sausage Kabobs: Frequently Asked Questions
Kabobs take about 15 to 20 minutes to grill, based on how consistent you can keep your grill’s temperature. It’s a lot easier to keep a consistent temperature on a gas grill than on a charcoal grill, but you can do either.
You want to flip these once at the halfway mark, and that’s it. Don’t keep opening the grill to flip them because that causes the heat to leave and then your food starts cooking inconsistently.
Use a meat thermometer to assure that your protein is at an appropriate temperature before serving (for sausage, it’s 165 F).
If you were using plain meat or chicken for your kabobs, we would suggest marinating them to impart flavor into the meat.
But, for this grilled sausage recipe, we don’t suggest that. We recommend using the Southside 1882 Hot Beef Smoked Sausage because it comes packed with a ton of spice and flavoring. Marinating this would ruin the delicious flavor it already comes with.
Brush kabobs with oil before putting them on a grill. This is helpful for two reasons. First, the oil will prevent the kabobs’ ingredients from sticking to the grates of the grill. Second, the seasoning will stick better to oil than to a plain vegetable or protein, so you’ll get more flavor in a kabob that has been brushed with oil.
We just drizzle oil on top of the kabobs. If you want, you could drizzle the oil on top and then brush it with a pastry brush to make sure it’s even.
If you have any leftover grilled sausage kabobs, remove the sausage and vegetables from the skewer and put them in an airtight container in the fridge. They should last about three to four days this way.
Southside Market and Barbeque 1882 Hot Beef Smoked Sausage Review:
We specifically used the Southside 1882 Hot Beef Smoked Sausage in this grilled sausage kabobs recipe for a couple reasons.
First, the taste. It’s filled with cayenne and cracked black pepper to give it a kick. It pairs perfectly with the Cajun seasoning in this recipe, giving this entire kabob a ton of flavor.
Second, it’s how well the sausage holds up when you cut it. The beef sausage inside the pork casing is really solid (because it’s already smoked) as opposed to fresh, raw sausage, which is really crumbly when you try to cut it into chunks. That sausage falls out of the casing and is almost impossible to cut for kabobs. It’s just a mess. You don’t have that problem with this smoked sausage.
If you’re outside of Texas, you can only get this sausage online at Southside Market and Barbecue’s website. Products are shipped nationwide and they’re shipped frozen. We recommend putting them directly back into the freezer, if you’re not planning on using them immediately. If you are, you can put them in the fridge.
If this brand sounds familiar, we’ve also used this sausage in our Sausage And Egg Breakfast Quesadillas. We also used this brand, but not this exact product, in our Sheet Pan Sausage And Peppers.
More Shish Kabob Recipes:
It’s so much fun to eat dinner that’s on skewers. If you want to make some others to serve with these grilled sausage kabobs, we have some other ideas for you:
- Shish Kabobs Made In The Oven
- Chocolate Strawberry Dessert Kabobs (pictured above)
- Grilled Shrimp Kabobs
- Yakitori (Japanese Grilled Chicken Skewers)
For more ideas, check out all of our Easy Shish Kabob recipes.
More Sausage And Peppers recipes:
These Grilled Sausage Kabobs aren’t the only sausage and pepper recipe we have on Drugstore Divas.
If you’re looking for other ways to eat the classic dish, check out our Sheet Pan Sausage And Peppers recipe. We also have a Sausage And Peppers Hawaiian Roll Sliders recipe and a Chicken & Sausage Bake.
Grilled Sausage Kabobs
This Grilled Sausage Kabobs recipe is so quick and easy. You’ll have dinner on the table in under 30 minutes.
Ingredients
- 1 red onion
- 1 yellow bell pepper
- 1 red bell pepper
- 13 oz. package of Smoked Sausage
- 2 tablespoons olive oil
- 2 teaspoons Creole seasoning
Instructions
- Chop the red onion into large pieces.
- Dice the peppers into large pieces, trying to make the length of the pepper pieces the same size as the onion pieces.
- Cut the sausage into six (approximately 1-inch) slices.
- Add one piece of red pepper onto a 12-inch skewer. Put it almost all the way to the end of the skewer, leaving about an inch of room at the end.
- Follow the red pepper with a piece of yellow pepper.
- Add a chunk of red onion.
- Finish the pattern with a piece of sausage. Continue the pattern twice more to finish the skewer. Keep going until you’re out of ingredients.
- Drizzle half the olive oil on the skewers.
- Sprinkle half the seasoning.
- Flip the skewers and drizzle the back half with the olive oil and seasoning.
- Put them on a grill (around 350 F) and grill them for about 10 minutes, then flip and grill for an additional 10 minutes on the opposite side.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 189Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 28mgSodium 653mgCarbohydrates 4gFiber 1gSugar 2gProtein 6g
Have you made this Grilled Sausage Kabobs recipe? Let us know how it went in the comments.