Grilled Sausage Skewers

Easy, flavourful Grilled Sausage Skewers are made with your favourite sausage, zucchini ribbons and red onion. Serve with a side of rice or your favourite summer salad and you have a fantastic summer time meal!

Grilled Sausage Skewers

The awesome thing about making any kind of skewer is you can modify it to suit your tastes. Try your favourite sausage in this recipe or branch out and pick something new. A variety of vegetables will work on your skewer as long as they will hold up to grilling!

We like to ribbon our zucchini and carefully arrange onto skewers. This method works better for us then cutting the zucchini into chunks and skewering. Some days it’s all about getting creative!

At this point you might be wondering what vegetables hold up to grilling. Well glad you asked!

Grilling Vegetables

The most important thing to remember is try to keep the vegetables that you grill roughly the same size. Here’s some of our favourite tried and trued grilled, skewered vegetables that work!

• Zucchini, ribbons or chunks
• Mushrooms, whether whole or cut, ensure same size
• Onion, red, white or yellow, they all work
• Peppers cut into bigger chunks work best
• Corn, we have been known to cut par boiled cobs down to a small size to fit on a skewer
• Cherry tomatoes, they work but can burst if heat to high or cooked to long
• Fennel, cut into chunks it’s so delicious grilled
• Eggplant, cut into uniform pieces, it’s fantastic
• Parboiled baby potatoes
• Large olives, oh my gosh so good

Other notable mentions for grilled vegetables, scallions and asparagus. A bit more tricky but totally doable! Check out our green onion recipe below.

Wondering what kind of sausages to use? Here’s what we have to say and have been using for years!

The Sausages

Typically we pick up some local fresh uncooked sausages from Spolumbo’s Sausage. They make a variety of sausages with wholesome ingredients, no fillers, preservatives or words you can’t pronounce. The way it should be! They’ve been a favourite of ours for over twenty years! Try beef, lamb, pork, chicken or turkey.

On occasion we have been in one of our local markets or Italian stores and picked up their fresh sausages. Really, anything works if you love it!

We grill the uncooked, non smoked sausages links about 75-85% of the way through. This gets a little colour on the outside and ensures they will be cooked to the right temperature inside. Slicing them into chunks makes it easy to skewer.

Assembling – A Skewer Party

This is where it can get fun especially if you ask for help. In our house we have picky eaters and one who doesn’t like bell peppers. You can either do them all yourself making individual skewers for the fussy ones, or put out bowls filled with all the ingredients and let everyone make their own with whatever they choose!

This is such a great way to get everyone involved whether it’s family or friends!

Looking to do some more barbecuing?

Here’s a few of our other favourite grilling recipes!

• Grilled Honey Garlic Pork Tenderloin
• Chicken Shawarma
• Grilled Beef Satay
• Sweet and Spicy Grilled Salmon
• Grilled Peach Galette
• Jumbo Grilled Shrimp
• Grilled Mushroom and Green Onion Kabobs
• Pork Koftas with Tomato Dill Salsa

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Grilled Sausage Skewers

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Servings: 4

Author: Wanda Baker

Ingredients

• 2 small zucchini
• 5 uncooked sausage links
• 1 small red onion peeled
• Olive oil
• white wine vinegar
• 1 tbsp za'atar spice
• salt and pepper
• skewers

Instructions

• If using wooden skewers, soak eight in water for 15-30 minutes.
• Preheat your grill to medium high.
• Cut ends off zucchini. Using a vegetable peeler or mandolin, carefully slice lengthwise until you have several zucchini ribbons. Lay onto paper towel lined baking sheet and salt each piece well. Set aside letting them sit for at least 30 minutes turning occasionally. Wipe off excess water and salt.
• Brush grill with olive oil, and then grill the sausages until partially cooked, about 7 minutes, rotating while cooking. Remove from heat, tent and set aside to cool.
• Slice onion in half lengthwise and into four wedges. Cut the wedges in half crosswise if the onion is large and into smaller chunks roughly the same size as the other pieces going onto your skewer.
• Slice the cooled sausage into chunks about the same size as some of our skewered vegetables for even cooking.
• Whisk together olive oil, white wine vinegar, za'atar spice and a good pinch of salt and pepper.
• Alternate sausage with zucchini and onion on your skewers. Brush skewers with olive oil mixture and grill, turning every couple of minutes. Do this for another 7-10 minutes, brushing with olive oil until all used, to ensure your sausages are cooked through.
• Remove from grill and serve.