Sweet Sausage, Onion and Pepper Skewers

The sausages are wonderful with the intense dark-red condiment harissa as well as the charmoula that accompanies the halibut skewers. Almost any sausages can be used in this recipe; spicy lamb merguez are especially tasty.

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  • Servings: 10

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  • 10 sweet Italian sausages (about 1 3/4 pounds)
  • 2 large red bell peppers, cut into 1-inch pieces
  • 1 large red onion, cut into 3/4-inch wedges, layers separated
  • California Harissa
  • Mint Yogurt Sauce

How to make this recipe

  1. Light a grill or preheat the broiler. In a large saucepan of boiling water, cook the sausages over moderate heat just until firm, 2 to 3 minutes. Drain and let cool slightly. Slice each sausage diagonally into 4 equal pieces.

  2. Divide the sausages and peppers and thread them onto 10 long bamboo skewers with 1 or 2 onion pieces each, alternating the ingredients and beginning and ending with the sausage. Arrange the skewers on a large platter and brush with 1/4 cup of the <em>harissa</em>.

  3. Grill the skewers over a medium-hot fire or broil for about 8 minutes, until the sausage is cooked through and the peppers and onion are tender and slightly charred. Serve with bowls of the remaining <em>harissa</em> and the Mint Yogurt Sauce.

Make Ahead

The uncooked skewers can be refrigerated overnight.

Contributed By Photo © Reed Davis Published July 2003

489574 recipes/sweet-sausage-onion-and-pepper-skewers 2013-12-06T23:52:58+00:00 Suzanne Goin grilling-barbecuing|barbecue-cookout|game-day|graduation-party|italian|mediterranean|10|make-ahead|weeknight-dinner july-2003 recipes,sweet-sausage-onion-and-pepper-skewers 489574

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