Sausage Kabobs are simple to make, nutritious, and loaded with flavor! We combine smoked sausage with bell peppers, red onion, baby bella mushrooms, and a delicious seasoning blend.

Sausage options.

We recommend using smoked sausage for this recipe. We love using hardwood smoked turkey sausage (to keep this recipe on the healthier side), but any smoked sausage will work. Smoked sausage grills up quickly and you don’t have to worry about it coming to a certain temperature — it’s actually completely safe to eat right out of the package. We grill it to add flavor (browning and charring = flavor), but aren’t worried about testing for a certain temperature which makes this recipe that much easier! And as a heads up avoid non-smoked sausage like bratwurst- they need to be fully cooked.

How To Make Smoked Sausage Kabobs

Ingredients

• 1 1/2 pounds smoked sausage or other kabob ingredients

MARINADE

• 1/3 cup honey
• ¼ cup mustard
• ¼ cup vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger ground

Vegetables

• 3 bell peppers I use red, green, and orange, cut into 1-inch pieces
• ½  of a large red onion cut into 1-inch pieces
• 10 large baby bella mushrooms

How To Make marinade for smoked sausage kabobs

1. Combine all marinade ingredients.
2. To marinate: 1- 1 ½ pounds smoked sausage (or any kabob choice). Place meat and marinade in a plastic bag or glass-covered dish in the fridge for 1 hour or more.
3. Preheat grill to medium-high heat (about 450–500°F). If using wooden skewers, soak them in water for 20–30 minutes.
4. Add veggies and sausage on the soaked skewers.
5. Grill kabobs, basting with marinade, 5 minutes per side.

Change up veggies

. Use your favorite veggies making sure to cut them into similar sizes so they will grill at the same rate as everything else. Some ideas for veggies that will cook at similar rates: thin coins of corn on the cob, cherry tomatoes, thinly sliced zucchini, thinly sliced yellow squash, cubed eggplants and small baby potatoes (par boil to insure they are done).