Smoky Breakfast Sausage Skewers

Serves 6 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb breakfast sausage links (mild or maple)
• 12 mini sweet peppers
• 1 large red onion
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp brown sugar
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 12 wooden or metal skewers
• 3 tbsp maple syrup for brushing
• 2 tbsp fresh parsley, chopped

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Preheat the grill to medium heat, about 375°F, and clean and oil the grates.
2. 2Pat the sausage links dry. If they are long, cut each link in half crosswise so pieces are bite-size and easy to skewer. Halve the mini peppers lengthwise and remove seeds. Cut the red onion into 1-inch chunks that will stay on the skewer.
3. 3In a large bowl, toss the peppers, onion chunks, and cherry tomatoes with olive oil, smoked paprika, garlic powder, brown sugar, salt, and black pepper until evenly coated and fragrant.
4. 4Thread the skewers by alternating sausage pieces with pepper halves, onion, and tomatoes, packing them snugly but not crushed so heat can circulate. Aim for 2 sausage pieces per skewer.
5. 5Place skewers on the grill over direct medium heat. Close the lid and cook 4 to 5 minutes, then turn and continue grilling, turning every few minutes, until sausage is browned and cooked through (internal temperature 160°F), about 12 to 15 minutes total.
6. 6During the last 2 minutes, brush the skewers lightly with maple syrup so it caramelizes into a sticky glaze without burning. Watch closely—sugar can scorch fast.
7. 7Transfer skewers to a large platter. Tent loosely with foil and rest 3 minutes so juices settle. Sprinkle with chopped parsley.
8. 8Serve family-style with extra maple syrup on the side for dipping. These hold well on a warm platter for backyard brunch grazing.