Sausage and Peppers Kabobs with Garlic Aioli
Sausage and peppers, that classic Italian-American dish. Sometimes it’s a sandwich, sometimes it’s in red sauce with pasta. Delicious but, it’s been done to death. My Sausage & Peppers Kabobs are grilled for a new fresh flavor. Skip the marinara, and try an easy garlic aioli. Served with a fresh salad and maybe some warm, crusty bread, and you have the 2020 version of an old classic comfort dish.
1 1/2 pounds Sweet Italian Sausage, cut into bite size pieces
1 1/2 pounds Hot Italian Sausage, cut into bite sized pieces
4 Bell peppers (various colors) cut into 1 inch size pieces
12 bamboo skewers
Salt & Pepper
Soak the skewers in water for at least 30 minutes.
Pre-heat grill or grill pan. If making in the oven, pre-heat the oven to 350 degrees.
Skewer each ingredient starting with a piece of pepper, and alternating between pepper and sausage. Pepper, hot sausage, pepper, sweet sausage, pepper. Repeat until you have 2 pieces of each kind of sausage with pepper in between on each skewer.
Brush lightly with olive oil on all sides, season with salt and pepper.
Grill for 15-20 minutes, turning regularly. (If being done in the oven, roast at 350 degrees.) Grill until an internal temperature of 160 degrees.
Serve with a garlic aioli (recipe follows)
3/4 cup mayonnaise
3 cloves of garlic finely minced or grated on a micro plane
2 1/2 teaspoons lemon juice
Salt & pepper
Combine all ingredients in a bowl, mix well to combine. Chill for at least 30 minutes before serving.