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Best Smoked Sausage and Pepper Skewers for Tailgating

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These Smoked Sausage and Pepper Tailgate Skewers are the perfect blend of smoky, sweet, and savory, coming together with almost no effort. They’re portable, easy to eat standing up, and hold up beautifully in a cooler or warming tray, making them the ultimate crowd-pleaser for game day.

Ingredients

Scale
  • 1.5 lbs (about 2 large links) smoked sausage (beef or pork blend, like Hillshire Farm or Kielbasa), cut into 1-inch thick rounds
  • 3 large bell peppers (mixed colors: red, yellow, orange), cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the grill to medium-high heat (about 375-400°F / 190-200°C).
  2. Par-cook the sausage: In a small skillet over medium heat, add 1 tablespoon of olive oil. Add the sausage rounds and cook for 3-4 minutes, just until they start to brown and render a little fat. Do not cook all the way through.
  3. Make the marinade: In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, minced garlic, oregano, smoked paprika, and a generous pinch of salt and pepper.
  4. Toss the veggies: Add the bell pepper chunks and red onion pieces to the bowl with the marinade. Toss well to coat every piece. Let it sit for at least 5 minutes.
  5. Assemble the skewers: Thread the ingredients onto skewers, alternating between a piece of sausage, a piece of pepper, and a piece of onion. Leave a tiny bit of space between each piece. Aim for about 5-6 pieces per skewer.
  6. Grill the skewers: Place the skewers on the hot grill. Cook for 8-10 minutes, turning every 2-3 minutes, until the sausage is heated through and has nice char marks, and the peppers are tender but still have a little bite.
  7. Glaze (optional): In the last 2 minutes of grilling, brush the skewers with any leftover marinade from the bowl.
  8. Rest and serve: Remove the skewers from the grill and let them rest for 2-3 minutes. Sprinkle with fresh parsley before serving.

Notes

Par-cooking the sausage before skewering ensures it stays juicy on the inside while getting perfectly crispy on the outside. Cut sausage and veggies into similar-sized pieces for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. For a spicy kick, swap some bell peppers for poblano or jalapeño peppers and add cayenne to the marinade. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: smoked sausage, pepper skewers, tailgating, game day, grilled skewers, easy appetizer, crowd-pleaser

Find it online: https://elaraeats.com/best-smoked-sausage-and-pepper-skewers-for-tailgating/