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Grilled Sausage and Peppers on kabobs are absolutely the bomb and this extra-easy recipe has only four ingredients! This is a must-try if you’re a sausage and peppers fan!
PIN Grilled Sausage and Peppers to try it later!
For today’s Friday Favorites post I’m reminding you about these tasty kabobs with sausage and peppers that are a recipe I came up with when the universe gave me enormous red and yellow bell peppers on sale! That find inspired a string of experiments where Kara and I tried out various ways to cook sausage and peppers on the grill!
We tried sausage and peppers in foil packets and whole sausages and large strips of peppers cooked on the grill top, and both of those were tasty. But without a doubt these fun kabobs with Grilled Sausage and Peppers were the winner! We loved everything about this idea for an easy summer meal without many ingredients.
And grilling season is winding down for this year, but you still probably have at least a month of good grilling weather in most places, so I hope you’ll try this recipe if you’re a sausage and peppers fan!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What type of Sausage did we use for Grilled Sausage and Peppers?
I’m a fan of turkey Italian sausage but for this recipe we used Johnsonville Hot Italian Sausage made with pork. Some types of sausage are lower-carb options compared to others, so if that’s important to you check the sausage package for nutritional information.
What other types of vegetables could you use with grilled sausage?
We kept it simple with red peppers, yellow peppers, and some Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) brushed on the kabobs before they went on the grill, but really the variations are endless. Things that cook in the same amount of time like zucchini, yellow summer squash, red onion, or sweet onion would be a perfect addition to this if you want to switch it up a bit!
Can you make Grilled Sausage and Peppers without an outdoor grill?
Of course I love cooking on the outdoor grill. But if you don’t have an outdoor grill or it’s not grilling weather, you can cook the Grilled Sausage and Peppers on a stove-top grill pan with ridges or on a George Foreman Grill. (affiliate links) Remember the George Foreman Grill cooks both sides at once, so adjust the grilling time.
How to make Grilled Sausage and Peppers:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Any uncooked hot or mild pork or turkey Italian Sausage that doesn’t have added sugar will be great for this recipe!
- If you have Double Skewers (affiliate link) they’re really helpful for keeping the sausage on the skewer.
- Preheat grill to medium-high heat.
- Cut up the red bell peppers and yellow bell peppers into square pieces.
- Carefully thread skewers with bell pepper and sausage pieces.
- Brush both sides of the kabobs with low-sugar vinaigrette dressing.
- Put kabobs on the grill and check for grill marks after about 3 minutes.
- We turned them about every 3 minutes, for a total of about 12 minutes cooking time.
- We used an Instant Read Meat Thermometer (affiliate link) to check that the sausage had reached 160F/71C.
- Serve hot and enjoy! Leftovers are great briefly heated in the microwave or in a pan on the stove.
Make it a Low-Carb Meal:
The grilled sausage and peppers would be delicious with something like Marinated Zucchini Salad, Marinated Fresh Mozzarella with Herbs, or Grilled Mushrooms for a low-carb meal!
More Low-Carb Kabobs on the Grill:
Check out Low-Carb Kabobs or Skewers for the Grill for more tasty kabobs.
Ingredients
- one 19 oz. package Johnsonville Hot Italian Sausage (see notes)
- 2 large red bell peppers (see notes)
- 2 large yellow bell peppers (see notes)
- 1/4 cup Newman’s Own Olive Oil and Vinegar Dressing (see notes)
Instructions
- We cut each sausage into four same-size pieces and made 4 skewers out of 5 sausages for a possible one-dish meal.
- If you have Double Skewers (affiliate link) they’re really helpful for keeping the sausage on the skewer.
- Preheat grill to medium-high heat while you prepare kabobs.
- Cut up the red bell peppers and yellow bell peppers into square pieces about as big across as the pieces of sausage.
- Carefully thread skewers with bell pepper and sausage pieces. We rotated red pepper, yellow pepper, and sausage and repeated to make it pretty!
- Brush both sides of the kabobs with Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) or any low-sugar vinaigrette dressing.
- Put kabobs on the grill and check after 3 minutes to see if you’re getting grill marks.
- We turned them about every 3 minutes, for a total of about 12 minutes cooking time.
- We used an Instant Read Meat Thermometer (affiliate link) to check that the sausage had reached 160F/71C, which is the safe cooking temperature for ground meat.
- Serve hot and enjoy! Leftovers are great briefly heated in the microwave or in a pan on the stove.
Notes
Use any hot or sweet pork or turkey Italian Sausage of your choice. Use raw sausage, so it doesn’t get overcooked in the time it takes to cook the veggies. Use any color or combination of colors of bell pepper you prefer or have on hand. I love Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) but you can use any homemade or purchased vinaigrette dressing that’s low in sugar.
Recipe created by Kalyn and Kara after much experimenting with various ways to cook grilled sausage and peppers!
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 495Total Fat 37gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 28gCholesterol 77mgSodium 1003mgCarbohydrates 13gFiber 1gSugar 6gProtein 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Sausage and Peppers is a great dish for low-carb diet plans, and low-carb and Keto dieters will love pork sausage for this recipe. (The Johnsonville Sausage we used has three carbs per sausage, but you can find sausage that’s even lower in carbs if that’s important to you.) If you switch out the sausage for chicken or turkey Italian sausage, this could also be great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for grilled sausage and peppers on a skewer was first posted in 2020. It was last updated with more information in 2024.
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