Grilled sausage with peppers and onions is an iconic summer food. It reminds me of grilling in the backyard, baseball games on a summer night, or dining at street festivals and fairs in the summer months. So, I wanted to take that quintessential summer flavor and make it party food-appropriate-- and this recipe does just that! Grilled Polish kielbasa (my sausage of choice-- though a brat or even Italian sausage would work nicely here too), roasted sweet onions and bell peppers, and a crisp on the outside and soft on the side herb-roasted baby potato are all secured on one party toothpick for the perfect one bite appetizer.
The roasted onions and peppers have great sweetness which works really nicely with the savory herbaceous flavor of the roasted potatoes. Add to that the savory salty flavor of the kielbasa and some classic spicy mustard for dipping. This recipe was a real crowd pleaser and was actually easy to adapt for our vegetarian friends too-- scroll on through the recipe below for more info on that!
Ingredients:
- 24 Fingerling potatoes (the smallest ones you can find)
- 4 Tbs. canola oil, divided
- 1 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme leaves
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 12 Baby bell peppers, halved lengthwise with seeds and membranes removed
- 1 Vidalia onion, cut into 1-inch pieces
- 16 oz. Kielbasa
- party toothpicks or skewers
- Spicy brown mustard, for serving
Preheat oven to 425 degrees.
In a large bowl, stir potatoes, 2 Tbs. oil, rosemary, thyme, garlic, salt, and pepper together until well incorporated. Spread mixture out on a rimmed baking sheet and roast until potatoes are fork tender, 25-30 minutes.* Remove from oven and allow to cool slightly.
Meanwhile, combine bell pepper halves, sliced onions, remaining oil, salt, and pepper in another large mixing bowl. Spread mixture out on a second rimmed baking sheet and roast for 25-30 minutes. Remove from oven and allow to cool slightly. *If your oven is large enough, you can roast these at the same time as the potatoes.
Grill the kielbasa over medium to medium-high heat for about 4-5 minutes, turning frequently. You'll want to grill it until it sizzles and grill marks appear. Remove from the grill and when cool enough to handle, slice into 1/2-inch rounds.
Using the toothpicks or skewers, skewer one potato, followed by 1 to 2 pieces of onion, and 1 slice of pepper. Use a keilbasa round as the "anchor" by sticking the bottom of the toothpick into the sausage, without piercing all the way through. Plate sausage side down, so the skewer stands up straight.
Repeat with remaining ingredients. For vegetarians, I left off the sausage, added extra peppers and onion, and used flatter potatoes as the "anchor." Serve warm with spicy brown mustard for dipping.
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