Grilled Italian Sausage and Pepper Skewers

By Sprig Originals ✓ · cooked up in Sprig

Chunks of Italian sausage threaded onto skewers with sweet peppers and red onion, grilled over direct heat until charred and juicy, then brushed with a quick balsamic-honey glaze. Everything cooks on the grill, including the ciabatta you pile it onto.

Ingredients

• 1.5 lb Italian sausages (about 6 links), cut into 1.5-inch chunks
• 2 bell peppers (1 red, 1 yellow), cut into 1.5-inch squares
• 1 large red onion, cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp kosher salt
• 0.5 tsp black pepper

• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, finely grated
• 1 loaf ciabatta, split and cut into 4 pieces
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat a gas grill to medium-high (about 425°F) with all burners on, or build a charcoal fire and spread the coals for direct grilling. Scrape the grates clean and oil them well. If using wooden skewers, soak 8 of them in water for 15 minutes.
2. In a large bowl, toss the sausage chunks, pepper squares and onion wedges with the olive oil, oregano, salt and pepper. Thread onto the skewers, alternating sausage, pepper and onion and leaving a little space between pieces so the heat can circulate.
3. Stir the balsamic vinegar, honey and grated garlic together in a small bowl and set it beside the grill with a basting brush.
4. Grill the skewers directly over the heat for 14 to 18 minutes, turning every 3 to 4 minutes, until the sausage is browned on all sides and cooked through (165°F at the center of a chunk) and the peppers are blistered. If flare-ups happen, slide the skewers to a cooler part of the grill for a minute.
5. Brush the skewers generously with the balsamic mixture and grill 2 minutes more per side, until the glaze is sticky and lightly caramelized. Move to a platter and brush with any remaining glaze.
6. Lay the ciabatta pieces cut side down over the heat for 1 to 2 minutes, until toasted with grill marks. Slide the sausage and peppers off the skewers onto the bread, scatter with torn basil and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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