Sausage and Pepper Kebabs

7 Aug

Sausage and Pepper Kebabs

Now that I am removed from living in California for over a decade now, I can look back and definitely see all of the differences of being raised West Coast -vs-East Coast.  There are so many differences in both coasts, that they might as well be two different worlds.

We didn’t have a football team at my high school, but we did have a surf team.  There is yoga P.E. in my elementary school and one of my first jobs was working in a smoothie shop.  Totally Southern California.  Every year in my beach community, they held a street festival, complete with incense-selling hippies, vegan baked goods and tie-dyed shirts.  The first time I went to a “festival” in New York, I was totally blown away.  It was like an Italian carnival swooped in and set up shop in the middle of a neighborhood.  Aside from the “I (heart) Italian Stallions” t-shirts, the food that was offered was something out of a guido’s dream.  Zeppoles were made on-spot, cappuccino were aplenty and the number one smell that assaulted your senses (in a good way!) was the sausage and pepper stand.  The line for that particular stand is always the longest, no matter which street festival you’re at.  They even sell them at the sporting stadiums here (I swear, I will have lived in New York for 50 years and still be blow away by what a difference it is living here).  So instead of waiting in the longest line at the festival, we wanted to bring the flavor into our home and because you know, everything is better on a stick!

Sausage and Pepper Kebabs

1 lb. hot italian sausage

1 red bell pepper, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

1 large onion, quartered and separated

1/4 cup balsamic vinegar

salt and pepper to taste

wooden skewers

Submerge wooden skewers in water and soak for at least 30 minutes

soaking skewers

Pour vinegar into a large ziploc bag and add vegetables; season with salt and pepper and allow to marinate for 30 minutes

Sausage and Peppers

Remove sausage from casing and form into 1 inch balls

Thread sausage and vegetables onto skewers, alternating between the meat and vegetables


Grill over high heat for 3 minutes, turn skewers and cook for an additional 3 minutes or until sausage is browned


4 Responses to “Sausage and Pepper Kebabs”

  1. Mom August 7, 2013 at 10:27 am #

    My West Coast (or Irish?) is showing; I had to look up Zeppoles to see what they are. Now I want one.

    • parallelfoodiverse August 7, 2013 at 10:31 am #

      haha, you are too funny! They are delicious balls of fried goodness. We’ll make them next time we are together.

      • FabMissM August 7, 2013 at 1:00 pm #

        Good thing you didn’t call them Pizza Fritte! that would’ve definitely thrown her!! LOL

      • parallelfoodiverse August 7, 2013 at 1:11 pm #


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