chicken sausage + pepper kabobs…

By this time of the year, I am always trying to think up new ideas for using our grill. As summer is drawing to a close, I want to make sure we use the grill as much as possible before the cold weather sets in. Normally when I make sausage, (I always use turkey or chicken sausage) I cook it in the oven with a tomato sauce and red and green peppers. But after our grocery store trip this past weekend to Wegmans, I was looking at the meat counter and saw the most beautiful kabobs — the perfect summer grilling item. And then I saw the sweet Italian chicken sausage. I thought this was too perfect…I could combine the grill with one of our favorite oven meals! I decided to go with red and yellow peppers this time {truthfully, the green peppers just didn’t look that great} and cherry tomatoes to act as the “tomato sauce”. It was such a quick and delicious meal – this will definitely be making another appearance before grilling season is over! Happy cooking!


Chicken Sausage + Pepper Kabobs

4 sweet Italian style chicken sausage links (I used al fresco)
1 red pepper, cubed
1 yellow pepper, cubed
1 pint red cherry tomatoes
1 red onion, cut into fourths and cubed
2 tablespoons olive oil
Salt and pepper to taste

Preheat grill to medium-high heat. Cube the red pepper, yellow pepper and red onion. Place in large bowl with cherry tomatoes. Toss vegetables with 2 tablespoons olive oil and season with salt and pepper. Cut each sausage link into 4 pieces. To assemble kabobs (I used my nonstick barbecue skewers, but you can used wooden skewers too. Just be sure to soak the wooden skewers in water for at least 30 minutes before assembling kabobs!) Place the vegetables and sausage links on the skewers in any order you desire. Grill the kabobs for about 7-8 minutes or until the vegetables and sausage have a nice char. {P.S. The al fresco chicken sausage is fully cooked when you buy it!}