Kalyn's Kitchen

Grilled Sausage and Peppers

After experimenting with a few ways to cook sausage and peppers on the grill we decided that Grilled Sausage and Peppers on kabobs is absolutely the bomb! This is a must-try if you’re a sausage and peppers fan!

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Grilled Sausage and Peppers close-up photo of finished kabobs on plate

Recently I talked about having a lack of cooking ideas because I wasn’t going to the store, and then the next time I did venture out to the store the universe gave me enormous red and yellow bell peppers on sale! That find inspired a string of experiments where Kara and I tried out various ways to cook sausage and peppers on the grill!

We tried sausage and peppers in foil packets and whole sausages and large strips of peppers cooked on the grill top, and both of those were tasty. But without a doubt these fun kabobs with Grilled Sausage and Peppers were the winner! We loved everything about this idea for an easy summer meal without many ingredients.

We kept it simple with just sausage, red peppers, yellow peppers, and some Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) brushed on the kabobs before they went on the grill, but really the variations are endless. Things that cook in the same amount of time like zucchini, yellow summer squash, red onion, or sweet onion would be a perfect addition to this if you want to switch it up a bit!

Grilled Sausage and Peppers process shots collage

How to Make Grilled Sausage and Peppers:

(Scroll down for complete recipe with nutritional information.)

  1. We used this Johnsonville Hot Italian Sausage which is made with pork, but there are low-carb types of sausage if that’s important to you. Any uncooked hot or mild pork or turkey Italian Sausage that’s will be great! 
  2. If you have Double Skewers (affiliate link) they’re really helpful for keeping the sausage on the skewer. 
  3. Preheat grill to medium-high heat.
  4. Cut up the red bell peppers and yellow bell peppers into square pieces.
  5. Carefully thread skewers with bell pepper and sausage pieces. 
  6. Brush both sides of the kabobs with low-sugar vinaigrette dressing.
  7. Put kabobs on the grill and check for grill marks after about 3 minutes. 
  8. We turned them about every 3 minutes, for a total of about 12 minutes cooking time.
  9. We used an Instant Read Meat Thermometer (affiliate link) to check that the sausage had reached 160F/71C.
  10. Serve hot and enjoy! Leftovers are great briefly heated in the microwave or in a pan on the stove.

Grilled Sausage and Peppers finished kabobs on plate

More Low-Carb Kabobs on the Grill:

Check out Low-Carb Kabobs or Skewers for the Grill for more tasty kabobs.

Grilled Sausage and Peppers close-up photo of finished kabobs on plate

Grilled Sausage and Peppers

Yield 4 servings
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

We experimented with a few different way to cook grilled sausage and peppers, but decided these Grilled Sausage and Peppers Kabobs were absolutely the best!

Ingredients

  • one 19 oz. package Johnsonville Hot Italian Sausage (see notes)
  • 2 large red bell peppers (see notes)
  • 2 large yellow bell peppers (see notes)
  • 1/4 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)

Instructions

  1. We cut each sausage into four same-size pieces and made 4 skewers out of 5 sausages for a possible one-dish meal.
  2. If you have Double Skewers (affiliate link) they're really helpful for keeping the sausage on the skewer.
  3. Preheat grill to medium-high heat while you prepare kabobs.
  4. Cut up the red bell peppers and yellow bell peppers into square pieces about as big across as the pieces of sausage.
  5. Carefully thread skewers with bell pepper and sausage pieces. We rotated red pepper, yellow pepper, and sausage and repeated to make it pretty!
  6. Brush both sides of the kabobs with Newman's Own Olive Oil and Vinegar Dressing (affiliate link) or any low-sugar vinaigrette dressing.
  7. Put kabobs on the grill and check after 3 minutes to see if you're getting grill marks.
  8. We turned them about every 3 minutes, for a total of about 12 minutes cooking time.
  9. We used an Instant Read Meat Thermometer (affiliate link) to check that the sausage had reached 160F/71C, which is the safe cooking temperature for ground meat.
  10. Serve hot and enjoy! Leftovers are great briefly heated in the microwave or in a pan on the stove.

Notes

Use any hot or sweet pork or turkey Italian Sausage of your choice. Use raw sausage, so it doesn't get overcooked in the time it takes to cook the veggies. Use any color or combination of colors of bell pepper you prefer or have on hand. I love Newman's Own Olive Oil and Vinegar Dressing (affiliate link) but you can use any homemade or purchased vinaigrette dressing that's low in sugar.

Recipe created by Kalyn and Kara after much experimenting with various ways to cook grilled sausage and peppers!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 495Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 77mgSodium: 1003mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Grilled Sausage and Peppers square image of finished kabobs on plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great dish for low-carb diet plans, and low-carb and Keto dieters will love pork sausage for this recipe. (The Johnsonville Sausage we used has three carbs per sausage, but you can find sausage that’s even lower in carbs if that’s important to you.) If you switch out the sausage for my favorite Turkey Italian Sausage, this could also be great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Grilled Sausage and Peppers Pinterest image

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    9 Comments on “Grilled Sausage and Peppers”

  1. This looked amazing! I tried it with sweet Italian turkey sausage, but I also added zucchini squash rounds and mushroom buttons to the mix. The problem was that the sausage was done way before the peppers got a nice char. The sausage was like eating rubber. But, the flavor was spot on. I think if I did this again, I would put the veggies on separate skewers from the sausage. Keep in mind though that all grills are different, just like all microwaves and ovens are different.

    Thanks for the tip on the double skewers. I need to get me some of those!

    • HI Cee Jay, I was using uncooked Italian Sausage, not sure if you used that. I guess I thought that was shown in the photos, but I will edit to emphasize it. And yes, grills are definitely different too!

  2. Low crab! or Low Carb?

  3. I need something for tonight and this looks yummy! Thank you!

  4. You print some terrific receipts but you don’t give a head count for how many serving there are.
    That is an important point.

    • EVERY recipe lists the number of servings! It is down in the actual recipe, under the title. This is what it says for this recipe: “yield 4 SERVINGS”

      I promise you, that information is in every single recipe.

  5. Yummy grilled sausage and peppers. I love to eat grilled food.