Traditional Italian Sausage, Onions, Peppers Skewers Recipe

2022-11-02

By Italian Food Master

Italian Cuisine

Main Course

Italian Sausage, Onions, Peppers Skewers recipe is a perfect dish for any occasion, great for the grill! 

Origins of Sausage and Peppers

Is said to have originated from the southern region of Italy, from the region of Calabria. This region is known for its spicy cuisine, and the dish often features spicy Italian sausage, along with bell peppers and onions. 

An Exquisite Italian-American Classic

The combination of these ingredients is popular in Italian-American cuisine, particularly in the northeastern United States, where Italian immigrants brought their culinary traditions. It is often served in Italian-American festivals and fairs. It is a popular street food in the United States. 

Classic Cooking Technique for Italian Sausages

Originally, the dish was made over an open fire and served with bread, but today it is often grilled on a skewer and can be served as a main course or used as an appetizer. This flavorful recipe combines the spiciness of Italian sausage with the sweetness of peppers and the tanginess of balsamic vinegar.

Pitfalls on Italian Sausage, Onions, Peppers Skewers

 Choosing the right sausage: Italian sausage should have a good balance of spiciness and flavor. It's important to choose a quality sausage from a reputable source to ensure that it is not too greasy or overly spicy.

 Preparing the vegetables: Onions and peppers need to be sliced into similar-sized pieces to ensure even cooking. It's important not to overcrowd the skewers and to leave enough space between each ingredient to allow the heat to circulate evenly. Delve into our writing 10 Tips for Guru-Style Cuts.

 Soaking the skewers: Wooden skewers need to be soaked in water for at least 30 minutes before using to prevent them from burning on the grill. 

 Marinating the skewers: A simple marinade of olive oil, garlic, and herbs can help to enhance the flavor of both the sausage and vegetables. Marinating also helps to tenderize the vegetables and meat. Give it a twist of flavors with Flavoring Ingredients for Traditional French Food with Marinades.

 Grilling the skewers: Sausage, onions, and peppers are cooked best over medium-high heat. It's important to turn the skewers frequently and brush them with the marinade to prevent them from sticking or drying out.

 Keeping the skewers warm: After grilling, it's a good idea to keep the skewers in a warm place to let them rest and allow the flavors to meld together.

 Serving the skewers: Italian sausage, onion, and pepper skewers make a great entree or appetizer. It's recommended to serve them with a side of Italian bread or a simple green salad to balance out the flavors.

Ingredients

• 1 pound Italian sausage links, sliced into 1-inch pieces

• 2 red bell peppers, cut into 1 1/2-inch chunks

• 2 green bell peppers, cut into 1 1/2-inch chunks

• 1 large red onion, cut into 1 1/2-inch chunks

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions

1. Preheat grill to medium-high heat.

2. Thread sausage pieces, peppers, and onions onto skewers. Brush with olive oil.

3. Grill skewers for 12 to 15 minutes, turning occasionally, until sausage is browned and vegetables are tender.

4. In a small bowl, whisk together balsamic vinegar, parsley, rosemary, oregano, salt, and black pepper.

5. Brush skewers with balsamic mixture and serve.

Preparation Time 15 min

Cook Time 20 min

Total time 35 min

Nutrition Facts

Calories: 390

Fat: 29 g

Saturated Fat: 9 g

Carbohydrates: 10 g

Fiber: 3 g

Sugar: 5 g

Protein: 20 g

Regional Ingredients Variations of Italian Sausage Skewers

Calabria, they may use spicy 'nduja sausage instead of regular Italian sausage and may add some sun-dried tomatoes and red onions on the skewer. This variation is commonly known as "Spiedini di Salsiccia Calabrese e Pomodorini Secchi."

Umbria, they may use sweet Italian sausage and may add some cubes of pecorino cheese and zucchini on the skewer. This variation is commonly known as "Spiedini di Salsiccia Umbra, Zucchine e Pecorino."

Tuscany, they may use some Tuscan salami and may add some diced bell peppers and mushrooms on the skewer. This variation is commonly known as "Spiedini di Salame Toscano e Funghi."

Sicily, they may use some sliced blood sausage and may add some cherry tomatoes and eggplant on the skewer. This variation is commonly known as "Spiedini di Salsiccia di Sangue e Melanzane."

Lombardy, they may use some luganega sausage and may add some cubes of polenta and onions on the skewer. This variation is commonly known as "Spiedini di Salsiccia di Luganega e Polenta."

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