Grilled Labor Day Brunch Sausage Skewers

Labor Day cookouts often close summer with casual outdoor grilling across America. These brunch skewers pair breakfast sausage with pineapple and peppers under a maple-Dijon glaze for quick smoky-sweet bites.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 24g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 1 lb breakfast sausage links
• 8 oz mini sweet peppers
• 1 1/2 cups fresh pineapple chunks
• 1 medium red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 wooden or metal skewers
• 2 tbsp chopped fresh chives

Instructions

1. 1If using wooden skewers, soak them in water 20 minutes so they do not burn on the grill. Preheat a gas or charcoal grill to medium heat, about 375°F.
2. 2Cut the sausage links into 1-inch pieces. Halve the mini peppers if large, cut the onion into 1-inch chunks, and keep pineapple and tomatoes whole or halved for even cooking.
3. 3Thread sausage, peppers, pineapple, onion, and tomatoes onto skewers, alternating colors so each stick looks full and cooks evenly.
4. 4Whisk olive oil, maple syrup, Dijon, smoked paprika, garlic powder, salt, and black pepper into a quick glaze.
5. 5Brush the skewers lightly with half the glaze. Place on the clean oiled grates.
6. 6Grill 10 to 12 minutes total, turning every 3 minutes, until sausage reaches 160°F and peppers show light char marks.
7. 7Brush with the remaining glaze during the last 2 minutes so it caramelizes without burning.
8. 8Transfer to a platter, scatter chives, and serve hot as a Labor Day brunch centerpiece that travels well to the picnic table.