Making bbq sausage is a real treat that can bring everyone around the grill. This simple Texas BBQ sausage recipe delivers satisfying flavor with minimal fuss, making it perfect for a busy weeknight or an unexpected get-together.
This recipe addresses common grilling problems such as dry or burnt sausages, uneven cooking of meat and vegetables, and preventing skewer burning during preparation.
I’ve faced my share of cooking hiccups, especially with getting the sausages just right. Sometimes, they end up a bit dry or burnt, which is no fun. That’s why I’m excited to share this recipe that tackles those issues head-on, so you can serve up juicy, flavorful sausages every time.
What sets this recipe apart is its quick prep and cook time, just 15 minutes to prepare and about 10 on the grill. Trust me, you’ll love how the savory scent fills the air as they cook. If you’re after something to pair with these sausages, check out my BBQ Chicken Breast recipe for a tasty meal!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe is not vegan due to ground pork and contains animal-based products.
- This recipe fits keto and low-carb diets because it uses brown sugar in a small amount alongside protein-rich pork.
- The recipe is dairy-free since none of the ingredients include milk, cheese, or dairy derivatives.
- This recipe is nut-free, containing no nuts or nut-based ingredients in any quantity.
Why You Will Love This Recipe
- Bold Flavor Experience These BBQ sausages are packed with rich tastes from the savory Italian sausage and the fresh crunch of colorful bell peppers. Each skewer delivers a satisfying combination of spice and sweetness that’s hard to resist.
- Easy Preparation With just 15 minutes of prep and 10 minutes on the grill, making BBQ sausages is a breeze. Whether you’re hosting a last-minute cookout or enjoying a quiet night in, you can have these skewers ready in no time.
- Colorful Presentation The variety of bell pepper colors adds a vibrant touch to your plate. The bright reds, yellows, and greens not only look appealing but also enhance the taste with their natural sweetness, making your meal as beautiful as it is delicious.
- Perfect for Leftovers These BBQ sausages store well and can easily be reheated for quick meals later on. Whether added to salads or served alongside your favorite sides, they make a tasty option for busy days ahead.
How To Make BBQ Sausage
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Carb
Description
Quick and easy BBQ sausage skewers recipe for a delicious grilling experience.
Ingredients
- 1.5 lbs (680 g) Italian sausage, preferably low-sugar for keto compatibility
- 3 (various colors) bell peppers, cut into 1-inch pieces for uniform cooking
- 1 tbsp (15 ml) olive oil, or avocado oil as an alternative
- Ground pork (20-25% fat content) recommended for moisture and flavor in sausage
- BBQ sauce, thick and rich (homemade or store-bought such as Sweet Baby Ray’s)
- Fresh diced onion (yellow or sweet), finely minced for natural sweetness
- Fresh minced garlic cloves, or garlic powder used sparingly
- Freshly cracked black pepper (medium grind recommended)
- Ground allspice for warm aromatic notes
- Optional cayenne pepper, adjusted to taste for a spicy kick
- Apple cider vinegar, a splash for flavor brightness (avoid substitutes)
- Brown sugar (light or dark), to balance flavors with sweetness
Instructions
- Step 1: Heat the grill to medium-high. For charcoal grills, wait until coals are covered with ash before cooking. Medium-high heat will develop a good sear and lock in sausage juices.
- Step 2: If using wooden skewers, soak in water for at least 30 minutes before assembling to prevent burning.
- Step 3: Cut bell peppers into 1-inch pieces to match the size of sausage chunks. This ensures even cooking.
- Step 4: Space the sausage and bell peppers evenly on each skewer. Even spacing helps everything cook uniformly and avoids undercooked meat or burnt vegetables.
- Step 5: Place skewers on the grill and cook for 10-12 minutes total. Flip skewers halfway through cooking (at about 5-6 minutes) to promote even browning and thorough cooking.
- Step 6: Rotate skewers 5 minutes into grilling if browning is uneven. If vegetables cook faster than sausage, remove them after 7 minutes to prevent overcooking.
- Step 7: Use a meat thermometer to confirm sausages reach an internal temperature of 160°F (71°C). If not done after 10 minutes, move skewers to a cooler section of the grill and continue cooking for up to 5 more minutes.
- Step 8: Once removed from grill, let the skewers rest for a few minutes to allow juices to redistribute within the sausage, improving juiciness.
Notes
- Store skewers in an airtight container at room temperature for up to 2 days to maintain flavor and moisture.
- Refrigerate in an airtight container for up to 7 days to slow bacterial growth and preserve quality.
- Wrap individual skewers tightly in plastic wrap, place in a freezer container, and freeze for up to 3 months. Thaw in the refrigerator prior to reheating.
- Soaking wooden skewers prevents them from catching fire during grilling.
- To avoid uneven cooking, cut bell peppers into 1-inch pieces corresponding to sausage size.
- Rotate skewers halfway to ensure consistent browning.
- If vegetables cook faster than sausage, remove them from skewers partway through grilling.
- When sausages are not fully cooked after 10 minutes, transfer to a cooler grill zone to avoid burning while finishing cooking.
- Reheat stored BBQ sausage skewers on the grill or in the oven until warmed through thoroughly, monitoring temperature closely to avoid drying out.
- Serve alongside grilled corn on the cob or a mixed green salad.
- Pair with baked sweet potatoes or classic coleslaw for balanced sides.
- Use skewers to make sausage sandwiches or sliders.
- Add sliced sausages to pasta dishes like sausage and peppers, or grain bowls for extra protein.
- Garnish with barbecue sauce, mustard, a zesty vinaigrette, or chimichurri for added flavor.
- Use Italian sausage with a suitable fat content to keep sausages juicy and tender.
- Choose fresh onions and garlic over dried or powdered forms for optimal moisture and flavor.
- Use apple cider vinegar specifically for its unique tang; do not substitute with white vinegar.
- Adjust cayenne pepper quantity to your preferred spice level; start small if uncertain.
- Use thick BBQ sauce for better coating and smokiness.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ground pork: Choose high-fat ground pork for moisture and flavor. Look for 20-25% fat; it keeps the sausages juicy and tender.
- BBQ sauce: Use a rich BBQ sauce to infuse smokiness. A thicker sauce coats the meat better. Homemade works great, but store-bought like Sweet Baby Ray’s is solid!
- Onion: Fresh, finely diced onion adds sweetness and depth. Yellow or sweet onions work best. Avoid dried onion; it won’t provide the necessary moisture.
- Garlic: Mince fresh cloves for a robust flavor. If using powder, be cautious with quantity; it can overwhelm. Fresh garlic gives a vibrant freshness!
- Black pepper: Freshly cracked black pepper enhances the sausage’s spiciness. A medium grind balances well without being too gritty. Pre-ground can work too, but freshness matters.
- Allspice: This adds a warm, aromatic note to the sausage. Use ground allspice for convenience or whole berries if you prefer to grind fresh! It’s the secret weapon for depth.
- Cayenne pepper: Optional, but it gives a nice kick! Adjust it to your preferred spice level. A little goes a long way, start small if you’re unsure.
- Apple cider vinegar: A splash brightens the flavors and balances richness. Avoid substitutes like white vinegar; the unique tang of apple cider is irreplaceable.
- Brown sugar: Adds a hint of sweetness that balances savory flavors. Light or dark works; dark adds more molasses depth if you want a richer taste.
Recipe Tips
- If your skewers burn, soak wooden skewers in water for at least 30 minutes before grilling.
- When the sausage isn’t browning evenly, rotate them 5 minutes into grilling for consistent heat exposure.
- If the vegetables cook faster than the sausage, remove them from the skewers 7 minutes into grilling to avoid overcooking.
- For uneven cooking, cut bell peppers into 1-inch pieces to match the sausage size for uniform grilling.
- If your sausages aren’t fully cooked after 10 minutes, move them to a cooler section of the grill for an additional 5 minutes.
Serving Suggestions
Serve with a side of grilled corn on the cob or a mixed green salad. Pair with baked sweet potatoes or a classic coleslaw.
Use to make sausage sandwiches or sliders. Add to pasta dishes like sausage and peppers or grain bowls for extra protein.
Top with barbecue sauce or mustard for added flavor. Drizzle with a zesty vinaigrette or serve with chimichurri for freshness.
Recipe variations
- You can use spicy chorizo instead of Italian sausage for bolder taste. Add 1 teaspoon smoked paprika to olive oil for smoky notes.
- Brush sausage with 1 tablespoon honey mustard for sweet tangy glaze. Add 1 teaspoon red pepper flakes to skewers for heat.
- Add zucchini or red onion chunks with bell peppers. Mix 2 crushed garlic cloves with olive oil for enhanced aroma and flavor.
- Combine chicken sausage with Italian sausage for varied protein. Add 1 teaspoon mixed oregano and basil to season sausage evenly throughout.
Save This Recipe!
How to Store?
To keep your bbq sausage fresh and delicious, follow these storage tips:
Room Temperature: Store bbq sausage skewers in an airtight container at room temperature up to 2 days to retain flavor and moisture.
Refrigeration: Place bbq sausage in an airtight container inside the refrigerator for up to 7 days to slow bacterial growth and maintain quality.
Freezing: Wrap bbq sausage individually with plastic wrap, place in a freezer container, and freeze up to 3 months. Thaw in the refrigerator.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Honey Soy Chicken Drumsticks
- Baked Honey Mustard Chicken
- BBQ Chicken Breast
If you enjoyed this How To Make BBQ Sausage or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
