(Serves 4)
Summer dinners should feel easy and light but still be delicious. This recipe is simple to put together, doesn’t require a laundry list of ingredients, and can be made up to the day before. While we grill our fair share of burgers, chicken, and brats like every other family in America, this recipe is more “special” and is perfect to serve to family and friends when they come over for a barbecue. Using a high-quality Italian sausage and aged balsamic infused with Italian herbs make this dish shine.
You Will Need:
- 1-pound Italian sausage links, any variety
- 2 bell peppers, I like a mix of different colors
- 1red onion
- Extra virgin olive oil
- Balsamic vinegar, I like this one from one of my favorite shops Neopolitan Herb Dark Balsamic – warwickvalleyoliveoil
- Kosher salt and black pepper
Instructions:
- Place the sausage in a skillet and add water so the sausages are submerged about halfway. Bring to a boil then lower the heat and let simmer for about 10-12 minutes. The sausage should be just cooked through. Remove from heat, drain and set aside to cool.
- Meanwhile, chop the peppers and onions into bite sized chunks.
- When the sausage is cool enough to handle, cut each link into bite sized pieces.
- Carefully, thread pieces of sausage, peppers, and onions onto 4 skewers, alternating the ingredients leaving about an inch on each end of the skewer for handling. I like these flat metal ones – https://amzn.to/3z01rbM (paid link) to help cook the food from the inside out.
- Brush (or spray) the assembled kabobs with olive oil and season lightly with salt and pepper.
- Preheat the grill. Cook the kabobs over medium – high heat for about 8 minutes, turning occasionally. The kabobs should have char marks on the edges and the vegetables tender/crisp.
- Drizzle with olive oil and balsamic vinegar before serving. I like to serve these over a bed of orzo dressed with olive oil and parmesan or a light pasta salad.
To make ahead:
This recipe can be assembled in advance and grilled just before dinner. Just follow the instructions up to brushing with olive oil, then cover and refrigerate for up to 24 hours. Season with salt and pepper just before grilling.
