Grilled Apple & Sausage Harvest Skewers

Harvest skewers put fall orchard fruit on the grill, a favorite American way to stretch sausage into a full dinner. Firm apples, smoky links, and a maple-Dijon rosemary glaze caramelize together for sweet-savory bites.

Serves 4 · 25 min prep · 16 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1.25 lb smoked sausage or bratwurst
• 3 firm apples (Honeycrisp or Granny Smith)
• 1 large red onion
• 8 oz cremini mushrooms
• 1 medium zucchini
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp fresh rosemary
• 1 tsp garlic powder
• 1 tsp salt
• 3/4 tsp black pepper
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not burn. Preheat a gas or charcoal grill to medium-high heat, about 400°F.
2. 2Slice the sausage into 1-inch rounds. Core the apples and cut into thick wedges that will stay on the skewer. Cut the red onion into chunks, halve the mushrooms if large, and slice the zucchini into thick half-moons.
3. 3In a bowl whisk olive oil, apple cider vinegar, Dijon, maple syrup, chopped rosemary, garlic powder, salt, and pepper to make a quick marinade-brush.
4. 4Thread the sausage, apple wedges, onion, mushrooms, and zucchini onto the skewers in alternating pattern so each skewer looks colorful and balanced.
5. 5Brush the loaded skewers generously with the maple-Dijon mixture on all sides.
6. 6Place the skewers on the hot grill grates. Grill 4 to 5 minutes per side, turning carefully, until the sausage is heated through with grill marks, the apples soften and caramelize at the edges, and the vegetables are tender-crisp.
7. 7Brush once more with remaining mixture during the last turn for extra glaze. Total grill time is about 12 to 16 minutes.
8. 8Transfer the skewers to a large platter. Let them rest 2 minutes, then serve family-style so guests can grab their own. Perfect for backyard tables.