Grill It Quick

While most foods cook pretty quickly on a grill, when you need something really fast and flavorful, try sausages. You can grill them on their own, but when you stick them on a skewer with some vegetables and a tasty sauce, and you’ve got a gourmet meal in no time at all.

There are so many flavorful sausage options now — from sweet to spicy, meat to chicken. Cutting them in chunks ensures quick, even cooking. Combining them with veggies takes them from snack food to pretty appetizers faster than you can get the salad on the table.

Sausage and Vegetable Skewers

  • ½ cup brown sugar
  • ½ cup deli-style mustard
  • Salt and pepper
  • 12 ounces Mexican Sausage
  • 1 green pepper seeded and cut into large pieces
  • 1 red pepper seeded and cut into large pieces
  • 1 large sweet Vidalia onion, quartered
  • 2 ears of corn, peeled and cut into 1-inch rounds

Heat grill to medium-high heat. Scrape grates clean with a metal brush and then brush with oil or wipe with an oil-dampened paper towel.

Soak 6 skewers in cold water for 20 minutes to keep them from burning.

Cut the sausages on the diagonal into 1.5 inch pieces.

Thread the sausage and vegetables alternately onto skewers; set aside.

In mixing bowl, combine the brown sugar and mustard. Add salt and pepper to taste.

Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.

Continue grilling for 5 more minutes or until the vegetables are tender and golden brown.


Kebabs With Chicken and Spicy Sausage

  • 2 tablespoons canola oil, plus more for the grill grates
  • 1 pound chicken breast cut into 1 1/2-inch chunks
  • 1 teaspoon dried oregano
  • kosher salt and ground pepper
  • 1 small red onion, cut into 2-inch pieces, layers separated
  • 1 red bell pepper (ribs and seeds removed), cut into ½ inch pieces
  • 12 ounces hot Italian sausage, cut in pieces

Soak eight 6-inch-long wooden skewers in water for 15 minutes.

Heat grill to medium; lightly oil grates using a barbecue brush or paper towel dampened with oil.

Season the chicken pieces generously with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.

Grill the skewers, turning occasionally, until chicken is cooked through, about 15 to 20 minutes. Serve skewers with Mediterranean couscous or rice.


Sausages and Zucchini Kebabs

  • 1 12 oz. Polish sausage
  • 2 medium zucchini
  • 2 medium yellow squash
  • 8 oz. sliced mushrooms
  • 1/2 large red onion
  • Light olive oil
  • Italian seasoning

Heat grill to medium-high heat. Scrape grates clean with a metal brush and then brush with oil or wipe with an oil-dampened paper towel.

Soak 6 skewers in cold water for 20 minutes to keep them from burning.

Wash and slice veggies into 2-inch chunks. Slice sausage into 1 inch pieces.

Skewer the sausage and vegetables in alternating patterns. Drizzle with olive oil and sprinkle generously with Italian seasoning.

Grill skewers, 8-10 minutes, until sausages are browned and vegetables slightly charred.


Sausage and Potato Skewers

  • 18 mini potatoes
  • 12 ounces American-style sausage, cut into 1-inch pieces
  • 1/2 cup pure maple syrup or honey
  • 1 cup beer
  • 1 teaspoon kosher salt
  • chopped parsley for garnish
  • fresh ground pepper

Heat grill to medium-high heat. Scrape grates clean with a metal brush and then brush with oil or wipe with an oil-dampened paper towel.

Soak 6 skewers in cold water for 20 minutes to keep them from burning.

Place the potatoes over 2 chopsticks or skewers and slice halfway through each potato several times to create hasselback potatoes. Slice each sausage into 2-inch pieces. Alternate threading sausages and potatoes on the skewers. Whisk together maple syrup, beer and salt. Drizzle half of mixture over skewers.

Grill skewers, basting with beer sauce until golden brown and piping hot. Garnish with pepper and parsley. Serve with grainy mustard for dipping.


Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.


Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to peppermill@hamodia.com. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.