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Easy Smoked Sausage Tailgate Skewers: Best Party Appetizer

Smoked Sausage Tailgate Skewers - featured image
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Smoked sausage, bell peppers, red onion, and a sticky-sweet glaze all threaded onto a stick. No plates needed. Just pure, handheld deliciousness that lets everyone keep their eyes on the game.

Ingredients

Scale
  • 1 pound smoked sausage (such as Hillshire Farm or Johnsonville)
  • 2 large bell peppers (mixed colors), cut into 1-inch squares
  • 1 large red onion, cut into 1-inch chunks
  • 12 wooden or metal skewers (soak wooden skewers in water for 30 minutes)
  • 1/2 cup BBQ sauce (such as Sweet Baby Ray’s or Stubb’s)
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh parsley or chives (chopped, for garnish, optional)
  • Sesame seeds (for garnish, optional)

Instructions

  1. Prepare the glaze: In a small mixing bowl, whisk together the BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, and a pinch of salt and pepper. Set aside about 1/4 cup of the glaze for basting later.
  2. Prep the sausage and vegetables: Cut the smoked sausage into 1-inch thick rounds. Cut the bell peppers into 1-inch squares. Cut the red onion into 1-inch chunks.
  3. Par-cook the sausage (optional but recommended): Quickly pan-sear the sausage pieces in a hot skillet for 2-3 minutes until lightly browned on the edges. Let cool slightly before skewering.
  4. Assemble the skewers: Thread the sausage, bell peppers, and red onion onto the skewers, alternating ingredients. Start and end with a piece of bell pepper. Leave a small gap between each piece.
  5. Preheat the grill to medium-high heat (about 375-400°F or 190-200°C).
  6. Grill the skewers: Place the skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the sausage is heated through and the vegetables have char marks.
  7. Apply the glaze: During the last 4-5 minutes of cooking, brush the skewers generously with the reserved glaze. Flip and brush the other side. Let the glaze caramelize for 1-2 minutes per side.
  8. Rest and serve: Remove the skewers from the grill and let them rest for 2-3 minutes. Transfer to a serving platter, garnish with fresh parsley or chives and sesame seeds if desired, and serve warm or at room temperature.

Notes

For best results, use two parallel skewers per kebab to prevent spinning. Par-cooking the sausage ensures it stays juicy. Watch the heat to prevent the glaze from burning. Skewers can be assembled up to 24 hours in advance.

Nutrition

Keywords: smoked sausage skewers, tailgate appetizer, game day appetizer, grilled sausage skewers, easy party appetizer

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