Sausage

Summer Sausage And Vegetable Kabobs

Name: Summer Sausage And Vegetable Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) summer sausage, sliced into 1-inch pieces; 2 large bell peppers, any color, cut into 1-inch pieces; 1 large onion, cut into 1-inch pieces; 2 cups cherry tomatoes, halved; 1/4 cup olive oil; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste; 10 bamboo skewers, soaked in water for at least 30 minutes

By Gabriel Holloway · June 19, 2026 · Sausage

Prep20 min

Cook15 min

Total40 min

Serves4

Summer Sausage And Vegetable Kabobs — Smoky Summer Kabobs

As the weather warms up, I find myself craving the smoky, savory flavors of summer. One of my favorite ways to capture this essence is with Summer Sausage And Vegetable Kabobs. This easy recipe is perfect for a quick weeknight dinner or a weekend barbecue with friends and family.

I've always been a fan of the combination of smoky pork and crunchy vegetables, and this recipe delivers. The best part? It's incredibly simple to make, requiring just a few ingredients and some basic cooking techniques.

The key to this recipe is using high-quality summer sausage, which is infused with a blend of spices and herbs that add depth and complexity to the dish. I also like to use a variety of colorful vegetables, such as bell peppers, onions, and cherry tomatoes, to add texture and visual appeal.

Whether you're a seasoned grill master or a beginner cook, this recipe is sure to become a summer staple. So why not give it a try and experience the flavors of summer in a whole new way?

In this article, I'll walk you through the steps to make Summer Sausage And Vegetable Kabobs, including tips and tricks for achieving the perfect smoky flavor and tender, juicy meat. I'll also provide some variations and substitutions, so you can make the recipe your own and experiment with different flavors and ingredients.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients and equipment.
The combination of smoky pork and crunchy vegetables is a winner, providing a rich and satisfying flavor profile.
The recipe is perfect for a weeknight dinner or a weekend barbecue, making it a great option for busy home cooks.
The marinade helps to tenderize the sausage and add flavor to the vegetables, making the dish more flavorful and enjoyable.
The recipe is highly customizable, allowing you to experiment with different flavors and ingredients to make it your own.
The dish is perfect for a crowd, making it a great option for large gatherings and parties.

Why This Recipe Works

The secret to this recipe's success lies in the combination of smoky pork and crunchy vegetables, which are infused with a blend of spices and herbs. The summer sausage is the star of the show, providing a rich, meaty flavor that's balanced by the sweetness of the vegetables.

The cooking technique is also important, as it allows the sausage to develop a nice crust on the outside while remaining juicy and tender on the inside. By cooking the kabobs over medium-high heat, we can achieve a nice sear on the sausage and vegetables, which adds texture and flavor to the dish.

Another key factor is the use of a marinade, which helps to tenderize the sausage and add flavor to the vegetables. The marinade is made with a combination of olive oil, lemon juice, and herbs, which are all commonly used in Mediterranean cooking.

Overall, the combination of smoky pork, crunchy vegetables, and a flavorful marinade makes this recipe a winner. The best part? It's easy to make and requires minimal ingredients and equipment, making it perfect for a weeknight dinner or a weekend barbecue.

Ingredients You’ll Need

To make Summer Sausage And Vegetable Kabobs, you'll need a few simple ingredients, including summer sausage, vegetables, and a marinade. The key is to use high-quality ingredients, such as fresh vegetables and flavorful sausage, to ensure the best flavor and texture.

In this recipe, we'll be using a combination of colorful vegetables, including bell peppers, onions, and cherry tomatoes, to add texture and visual appeal to the dish. We'll also be using a flavorful marinade, made with olive oil, lemon juice, and herbs, to tenderize the sausage and add flavor to the vegetables.

1 lb (450g) summer sausage, sliced into 1-inch piecesLook for a high-quality summer sausage that's infused with a blend of spices and herbs, such as paprika, garlic, and black pepper. You can also use other types of sausage, such as knockwurst or bratwurst, if you prefer.
2 large bell peppers, any color, cut into 1-inch piecesBell peppers add a sweet, crunchy texture to the dish, and can be used in a variety of colors, including green, red, yellow, and orange.
1 large onion, cut into 1-inch piecesOnions add a pungent flavor and crunchy texture to the dish, and can be used in a variety of colors, including yellow, white, and red.
2 cups cherry tomatoes, halvedCherry tomatoes add a burst of juicy sweetness to the dish, and can be used in a variety of colors, including red, yellow, and orange.
1/4 cup olive oilOlive oil is used to make the marinade, and helps to tenderize the sausage and add flavor to the vegetables. Look for a high-quality olive oil that's rich in flavor and aroma.
2 cloves garlic, mincedGarlic adds a pungent flavor to the dish, and can be used in a variety of forms, including minced, crushed, or roasted.
1 tablespoon lemon juiceLemon juice adds a bright, citrusy flavor to the dish, and helps to balance the richness of the sausage and vegetables.
1 teaspoon dried oreganoOregano adds a earthy, herbal flavor to the dish, and can be used in a variety of forms, including dried, fresh, or ground.
Salt and pepper to tasteSalt and pepper are used to season the dish, and can be adjusted to taste. Look for high-quality salt and pepper that's rich in flavor and aroma.
10 bamboo skewers, soaked in water for at least 30 minutesBamboo skewers are used to make the kabobs, and should be soaked in water for at least 30 minutes to prevent them from burning during cooking.

Ingredients for Summer Sausage And Vegetable Kabobs

Equipment You’ll Need

Large bowlWhisk Cutting boardKnifeInstant-read thermometerGrill or grill pan

How to Make Summer Sausage And Vegetable Kabobs

1
In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano to make the marinade.
2
Add the sliced summer sausage to the marinade, and toss to coat. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
3
Preheat the grill or grill pan to medium-high heat, which should be around 400-425°F (200-220°C).
4
While the grill is heating up, thread the marinated summer sausage, bell peppers, onions, and cherry tomatoes onto the bamboo skewers, leaving a little space between each piece.
5
Brush the grill or grill pan with a small amount of oil to prevent sticking, then add the kabobs and cook for 10-12 minutes, turning occasionally, until the sausage is cooked through and the vegetables are tender.
6
Use an instant-read thermometer to check the internal temperature of the sausage, which should be at least 160°F (71°C).
7
Once the kabobs are cooked, remove them from the grill and let them rest for 5 minutes before serving.
8
Serve the kabobs hot, garnished with fresh herbs or lemon wedges if desired.
9
To add a bit of crunch to the dish, you can also serve the kabobs with a side of toasted bread or a green salad.
10
If you want to make the dish more substantial, you can serve the kabobs with a side of roasted potatoes or grilled corn on the cob.
11
To make the dish more flavorful, you can also add a bit of smoked paprika or chili powder to the marinade.
12
Finally, be sure to let the kabobs rest for at least 5 minutes before serving, as this will help the juices to redistribute and the flavors to meld together.

Expert Tips

To prevent the skewers from burning during cooking, make sure to soak them in water for at least 30 minutes before using.
If you're using wooden skewers, you can also brush them with a bit of oil before cooking to prevent them from catching fire.
To add a bit of smokiness to the dish, you can also cook the kabobs over indirect heat for a few minutes, which will help to infuse the sausage and vegetables with a rich, smoky flavor.
If you're cooking the kabobs in a grill pan, be sure to not overcrowd the pan, as this can cause the kabobs to steam instead of sear.
To make the dish more flavorful, you can also add a bit of acidity to the marinade, such as lemon juice or vinegar, which will help to balance the richness of the sausage and vegetables.
Finally, be sure to not overcook the kabobs, as this can cause the sausage to become dry and tough. Instead, cook them until they're just cooked through, then let them rest for a few minutes before serving.

Common Mistakes to Avoid

Not soaking the skewers in water for at least 30 minutes before using, which can cause them to burn during cooking.
Overcrowding the grill or grill pan, which can cause the kabobs to steam instead of sear.
Not cooking the kabobs to the correct internal temperature, which can cause the sausage to be undercooked or overcooked.
Not letting the kabobs rest for at least 5 minutes before serving, which can cause the juices to run out and the flavors to become dull.
Not using high-quality ingredients, such as fresh vegetables and flavorful sausage, which can affect the overall flavor and texture of the dish.
Not adjusting the cooking time and temperature according to the thickness of the sausage and the vegetables, which can cause the kabobs to be undercooked or overcooked.

Variations and Substitutions

Using different types of sausage, such as knockwurst or bratwurst, to change up the flavor profile of the dish.
Adding other vegetables, such as mushrooms or zucchini, to the kabobs to increase the variety of textures and flavors.
Using a different type of oil, such as avocado oil or grapeseed oil, to change up the flavor of the marinade.
Adding a bit of spice to the marinade, such as red pepper flakes or hot sauce, to give the kabobs a kick.
Using a different type of citrus, such as lime or orange, to change up the flavor of the marinade.
Serving the kabobs with a side of tangy slaw or pickles to add a bit of crunch and acidity to the dish.
Using a flavored salt, such as smoked salt or garlic salt, to add a bit of depth and complexity to the dish.

What to Serve With Summer Sausage And Vegetable Kabobs

Serve the Summer Sausage And Vegetable Kabobs hot, garnished with fresh herbs or lemon wedges if desired. You can also serve them with a side of toasted bread or a green salad for a light and refreshing meal.

If you want to make the dish more substantial, you can serve the kabobs with a side of roasted potatoes or grilled corn on the cob. You can also add a bit of crunch to the dish by serving the kabobs with a side of crispy bacon or toasted nuts.

Serve the kabobs with a side of toasted bread or a green saladAdd a bit of crunch to the dish by serving the kabobs with a side of crispy bacon or toasted nutsServe the kabobs with a side of roasted potatoes or grilled corn on the cobAdd a bit of acidity to the dish by serving the kabobs with a side of tangy slaw or pickles

Make-Ahead, Storage, Freezing and Reheating

The Summer Sausage And Vegetable Kabobs can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply cook the kabobs as directed, then let them cool to room temperature before refrigerating or freezing.

To freeze the kabobs, place them in a single layer on a baking sheet and put them in the freezer until they're frozen solid. Then, transfer the kabobs to a freezer-safe bag or container and store them in the freezer for up to 3 months.

To reheat the kabobs, simply place them on a baking sheet and bake them in a preheated oven at 400°F (200°C) for 10-15 minutes, or until they're heated through. You can also reheat the kabobs on the grill or in a grill pan, cooking them for 5-7 minutes per side, or until they're heated through.

It's also important to note that the kabobs can be cooked to a safe internal temperature, which is at least 160°F (71°C), to ensure food safety. Always use an instant-read thermometer to check the internal temperature of the sausage, and make sure to cook the kabobs until they're just cooked through to prevent overcooking.

Frequently Asked Questions

What type of sausage is best for this recipe?

Summer sausage is the best type of sausage for this recipe, as it's infused with a blend of spices and herbs that add depth and complexity to the dish. However, you can also use other types of sausage, such as knockwurst or bratwurst, if you prefer.

Can I use wooden skewers instead of bamboo skewers?

Yes, you can use wooden skewers instead of bamboo skewers. However, make sure to soak them in water for at least 30 minutes before using to prevent them from burning during cooking.

How long can I store the kabobs in the refrigerator?

The kabobs can be stored in the refrigerator for up to 24 hours. Simply cook the kabobs as directed, then let them cool to room temperature before refrigerating.

Can I freeze the kabobs?

Yes, you can freeze the kabobs. Simply place them in a single layer on a baking sheet and put them in the freezer until they're frozen solid. Then, transfer the kabobs to a freezer-safe bag or container and store them in the freezer for up to 3 months.

How do I reheat the kabobs?

What's the internal temperature of the sausage when it's cooked?

The internal temperature of the sausage should be at least 160°F (71°C) when it's cooked. Always use an instant-read thermometer to check the internal temperature of the sausage, and make sure to cook the kabobs until they're just cooked through to prevent overcooking.

Can I make the kabobs ahead of time?

Yes, you can make the kabobs ahead of time. Simply cook the kabobs as directed, then let them cool to room temperature before refrigerating or freezing.

How do I prevent the skewers from burning during cooking?

To prevent the skewers from burning during cooking, make sure to soak them in water for at least 30 minutes before using. You can also brush them with a bit of oil before cooking to prevent them from catching fire.

The Full Recipe

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