Grilled Italian Sausage Kabobs are like a sausage hoagie without the bun, the sauce, and the cheese. Okay so it’s really not like a sausage hoagie, but they’re super delicious anyway!
I think I’m addicted to kabobs. In fact, I know I am. They’re quick, easy to prepare and cook, and oh so fun to eat. You can put almost EVERYTHING on a kabob. Heck, some people have even put spaghetti on a kabob. Cooked, of course, but seriously.
I have quite a few kabob recipes on my blog. From Cajun to Hawaiian, there’s quite a few selections on there. There are even asparagus kabobs! No. Hell has not frozen over, and pigs have not started flying. I did make some asparagus and shrimp kabobs for some foodie week. I can’t remember which off the top of my head. And yes, I did eat some of the asparagus. SOME.
I had these on the mind before BBQWeek even started this year. For some reason, it just spoke to me. Italian sausage and delicious vegetables on a stick. Wouldn’t that speak to you, too? It’s like a sausage hoagie without the bun, the sauce, and the cheese. Okay so it’s really not like a sausage hoagie. But you get where I’m coming from, right?
The given was the peppers and the onions, but I wanted one more veg to go with these kabobs. Then it hit me! We have squash from Season Roots in the drawer! Summer squash would be perfect to thread onto the skewers with the sausage, peppers, and onions. And, well, they’ve been screaming, “EAT ME” for the better part of a week or more at this point.
In case you didn’t know, Seasonal Roots is like a CSA box. I said that the other day and the guy I was talking said, “What’s that?” Since I never really knew what CSA stood for, I thought I’d look it up. Community Supported Agriculture. That’s what it stands for.
I supposed it’s like that. It does support the community. I mean, they’re all local farmers, bakers, and other craft producers of food products. Seasonal Roots has vegetables, meats, cheese, vegan cheese, sauces, pastries. They have a plethora of locally sourced and produced produce.
That’s a weird phrase.
I haven’t ordered anything but produce. But the produce is off the charts delicious and tastes super fresh. Because it IS super fresh. And, in fact, I could have ordered Italian sausage from them to put on the kabobs with their squash. But, I didn’t. I had some marked down links in the freezer. I can’t pass up that marked down meat.
I’ve been trying to promote them every chance I get. Because they’re super local and their customer service was off the charts the first box I received. I couldn’t be happier helping to support a better company than Seasonal Roots. The only draw back is they’re only east coast. So, sorry everyone else in the rest of the country. However, you can look for a similar CSA type of service in your area. I’m sure there’s plenty. If not, try looking for at least a farmer’s market or two?
Anyway. Back the kabobs.
So, with our schedules the way they are sometimes I’m totally beat when I get home. And we are like two ships passing in the night sometimes. I get to see the hubs tonight and not again until Thursday. Unless you count him snoring when I get up in the morning. Granted that technically is SEEING him, but that’s about it.
That’s where mindlessly easy recipes like this one come in handy. Chop some veg. Chop some sausages. Or, if you’re like me you use the kitchen shears to just cut them into pieces. Then thread them onto skewers. Throw them on the grill. And, if you’re like me, you sit on the balcony waiting for those suckers to cook. You flip, pet the dogs, take in the fresh-ish air, and then take them off the grill.
Now, at this point you can throw them on your plate, like I did. Or you can toss them with pasta for a hearty salad. Then there’s the hoagie option. Either way, you’re eating something absolutely delicious, simple, and totally perfect for weeknight meals or barbecue parties.
Just look at that sausage and the char on those vegetables. Including that summer squash from Seasonal Roots. Look at how bright yellow it is? I don’t even see it that yellow at the grocery. And it’s oh so sweet. My parents might think I’ve lost my mind because I never liked squash growing up. But this squash? I could eat a whole skewer of that stuff.
Feel free to use any Italian sausage you like. If you want the hot stuff, go for it! if you’re like and just like the sweet or mild sausage, use that. Heck, you could even use some bratwurst if you wanted. The sky is the limit with sausages for these kabobs.
And these are super simple to make ahead for any part. Chop the veg and store. Cut the sausages and store. Then thread the night before and cover with plastic wrap. Grill the day you want to stuff your face with grilled Italian sausage kabobs.
Simple as that!
This whole week, we’re sharing barbecue worthy recipes. Did you catch my grilled pineapple mai tai yesterday? If not, you really should check it out. It’s oh so delicious. And I’m not objective here!
Make sure you see what the rest of the bloggers are sharing this week. From cocktails to desserts, everything is being grilled or perfect for any grill party. It’s not a week to miss out!
- 19 ounces sweet Italian sausage
- 2 whole red bell peppers, cut into bite sized pieces (about softball size)
- 3 sweet onions (baseball size)
- 3 to 4 yellow squash (5 to 6 inches long)
- Preheat grill on high heat.
- Cut the sausage into 1 1/2 inch pieces.
- Peel the onion and carefully slice into wedges. Make sure to keep the core intact to keep them from falling apart.
- Cut the squash into 1/4 inch rounds.
- Thread the sausage, bell pepper, onion, and squash onto the skewers.
- Lightly brush with olive oil. Grill 3 to 4 minutes per size or until the vegetables have great grill marks. Flip the kabobs over and grill an additional 3 to 4 minutes or until the sausage is cooked through.
- Serve with pasta, rice, buns, a fork.
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