Return to Content

Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze

Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 20

Yield: 10 servings

Recipe courtesy of Sandra Lee, sandralee.com
Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze

Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon oregano
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1 package (19.76 ounces) Johnsonville Hot Italian Links
  • 1 large onion, cut into 30 pieces
  • 1 green bell pepper, cut into 20 chunks
  • 1 red bell pepper, cut into 20 chunks
  • 10 8-inch bamboo skewers, soaked in water
  • 2 tablespoons chopped parsley for garnish

Instructions:

In large bowl combine balsamic vinegar, olive oil, chopped garlic, oregano,bbrown sugar and mustard. Season with salt and pepper and whisk until well blended. Set aside.
Grill the sausage links for 5 minutes per side (turning once). Remove from grill. Cut each Italian link into 6 pieces. Slice onion into wedges and peppers into chunks. Thread a piece of pepper, then sausage, then onion onto skewer. Repeat, alternating pepper colors so there are a total of 4 pieces of pepper, three sausages and three onion pieces per skewer. Repeat with remaining ingredients.
Cook skewers on a grill or grill pan over medium heat about 5 to 6 minutes per side. Halfway through cooking process, baste skewers with balsamic sauce. Serve garnished with fresh parsley.
Updated Friday, October 2nd, 2009
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111