Sausage and Pepper Skewers
One of the recipes from my second cookbook, Real Life Kosher Cooking, that I get the most feedback on is my Sheet Pan Sausage and Peppers. This fun summer twist on it puts the whole thing on the grill — for a delicious and family-friendly dish you’ll find yourself making again and again!
- 1 red onion, cut in squares
- 1 red pepper, cut in squares
- 1 orange or yellow pepper, cut in squares
- 1 16-oz (450-g) pkg sausages, sliced (I used kielbasa)
- 2 Tbsp oil
- 2 Tbsp barbecue sauce
- 2 Tbsp maple syrup
- 2 Tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
Combine all sauce ingredients in a bowl. Set aside. Thread vegetables and sausage slices onto a skewer, alternating colors for prettiest presentation. Brush prepared sauce on all sides of each skewer. Grill or broil on high for 4–5 minutes per side, until starting to brown.
(Originally featured in Family Table, Issue 705)
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