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Best Easy Smoked Sausage and Pepper Tailgate Skewers

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These Easy Smoked Sausage and Pepper Tailgate Skewers are smoky, sweet, a little charred, and completely unforgettable. They come together in under 30 minutes and are perfect for game days, backyard hangs, or any time you need a crowd-pleaser that doesn’t require a lot of fuss.

Ingredients

Scale
  • 1 lb (450g) smoked sausage (beef and pork blend, like Hillshire Farm or Johnsonville)
  • 3 large bell peppers (mixed colors, cut into 1-inch chunks)
  • 1 large red onion (cut into 1-inch chunks)
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley for garnish (optional)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions

  1. Preheat your grill to medium-high heat, about 375-400°F (190-200°C). Clean the grill grate with a wire brush.
  2. Slice the smoked sausage into 1-inch thick rounds. You should get about 20-24 pieces.
  3. Cut the bell peppers into 1-inch squares, removing stems, seeds, and membranes. Cut the red onion into 1-inch chunks, separating the layers.
  4. In a large bowl, combine the sausage pieces, pepper chunks, and onion chunks. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
  5. Thread the ingredients onto skewers, alternating between sausage, pepper, and onion. Leave a small gap between pieces. You should get 6-8 skewers.
  6. Place the skewers on the grill and cook for 4-5 minutes without moving them. Flip and cook for another 4-5 minutes, until the sausage is heated through with charred edges and the peppers are tender.
  7. Transfer the skewers to a serving platter and let rest for 2 minutes. Garnish with fresh parsley if desired. Serve hot.

Notes

For best results, use metal skewers to prevent burning. If using wooden skewers, soak them in water for at least 30 minutes. Don’t overcrowd the skewers; leave space between pieces for even cooking. Oil the grill grates to prevent sticking. For a spicy version, use Andouille sausage and add cayenne pepper. For a Hawaiian twist, add pineapple chunks. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or on the grill.

Nutrition

Keywords: smoked sausage, pepper skewers, tailgate, game day, grilled skewers, easy appetizer, summer grilling

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