Italian Sausage Kabobs with Homemade Marinara Sauce

Italian Sausage Kabobs


6 pre-cooked Italian Sausages, sliced in 1 to 2 inch pieces

1 onion, sliced into chunks

1 green peppers, cut in chunks

1 red peppers, cut in chunks

1 1/2 cups Zesty Italian Salad dressing

5 to 6 long skewers

Marinara sauce, recipe below


Toss veggies with 1 cup of the Italian dressing. Let marinate for at least an hour or up to 8 hours in the fridge. Alternately thread sausage pieces, onions, and peppers onto skewers. If using wooden skewers make sure to soak in water at least a few hours. Grill kabobs, brushing with the remaining Italian dressing until peppers and onions start to soften and sausages get browned. Serve kabobs with warm marinara sauce for dipping. Makes 5 to 6 kabobs.


Besides onions and peppers, you can use other veggies like sliced zucchini, yellow summer squash and cherry tomatoes. If using uncooked Italian sausages, simmer them in a pan on the stove in a mixture of beer and water for about 5 minutes or until cooked through. Let cool a bit and then slice into chunks.

Marinara Sauce:

2 Tablespoons olive oil

2 garlic cloves, minced

1 (28-oz.) can crushed tomatoes

1/2 teaspoon kosher salt

1 teaspoon sugar

1/8 teaspoon fresh black pepper

1/4 teaspoon crushed red pepper flakes (optional)


Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 30 seconds.

Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 5 to 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.

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