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

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

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

80th-anniversart-calendar600x350-2