Mixed sausage, onion and pepper skewers

Ingredients

• 8pork sausages
• 2peppers
• 2onions
• to tastebay leaves
• 1/2 glassdry white wine

Instructions

1. 1

   Prepare the peppers

   Halve the peppers, remove the stalks, seeds and white membranes.

2. 2

   Cut the vegetables

   Slice the peppers into strips, then cut them into roughly 2.5 cm pieces.

3. 3

   Cut the sausage

   Cut the sausages into pieces about the same size as the pepper.

4. 4

   Prepare the onions

   Peel, wash and dry the onions, then cut them into wedges. Get the skewers ready.

5. 5

   Thread the skewers

   Thread a piece of sausage, a piece of pepper, a piece of onion and a bay leaf onto each skewer in turn.

6. 6

   Fill each skewer

   Continue alternating the ingredients until all the skewers are assembled.

7. 7

   Roast the skewers

   Cook the skewers in an oven preheated to 180°C for about 15–20 minutes, or until the sausage surface is well browned.

8. 8

   Turn and finish

   Turn the skewers and cook for a further 5–10 minutes. Near the end of cooking, pour over the white wine and let it evaporate.

What are sausage, onion and pepper skewers?

These skewers bring together pork sausage and vegetables on a stick, a practical format found in Italian home cooking and grilling. This version uses the oven, so it can be cooked without tending a barbecue.

Alternating the sausage with pepper and onion gives each skewer a mix of savoury, sweet and aromatic flavours. Bay leaves add fragrance as the ingredients roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 25g protein, 20g carbs, 40g fat.

Most of the protein and fat comes from the pork sausage, while the peppers and onions contribute carbohydrates and fibre. Serve a moderate number of skewers with extra vegetables or salad to balance the plate.

Cut the ingredients evenly

Pepper: Aim for pieces around 2.5 cm, as directed, so they cook alongside the sausage without becoming too soft.

Sausage: Cut it to a similar size to the pepper. Pieces that are much larger may need more time to cook through.

Onion: Cut the peeled onions into wedges that can be threaded securely and will soften in the oven.

Build balanced skewers

Alternating sausage, pepper, onion and bay leaf spreads their flavours across each skewer. Keep the pieces secure on the stick, but do not pack them so tightly that heat cannot circulate.

Watch the browning

The recipe gives 15–20 minutes at 180°C before turning the skewers, followed by another 5–10 minutes. Look for a well-browned sausage surface, and check that the sausage is cooked through before serving.

Ovens and sausage pieces can vary, so use the visual cues as well as the stated timing. Add the wine near the end, allowing it to evaporate rather than leaving the skewers sitting in liquid.

Serving the skewers

Serve them hot, with the peppers and onions from the skewers. A green salad or steamed vegetables can add freshness alongside the rich sausage.

For a more filling meal, pair the skewers with bread, potatoes or another grain. Keep any accompaniments separate so each person can choose a suitable portion.

Recipe notes & tips

• Cut the sausage and peppers to similar sizes so they cook at a similar pace.
• Leave a little space between ingredients on the skewers for better heat circulation.
• Turn the skewers carefully so the softened vegetables stay in place.
• Add the wine near the end, as directed, and let it evaporate.
• Check that the sausage is cooked through before serving.

Variations

• Add courgette: Thread in thick pieces alongside the pepper and onion.
• Use mixed peppers: Combine different colours for variety on the skewers.
• Try fresh herbs: Add a few robust herb leaves in place of some bay leaves.
• Serve with potatoes: Roast or boil potatoes separately for a heartier meal.
• Add a salad: Pair the hot skewers with a crisp green salad.

Common mistakes to avoid

• Uneven pieces: Cut the sausage and pepper to similar sizes for more even cooking.
• Crowded skewers: Leave small gaps so heat can reach the ingredients.
• Skipping the turn: Turn the skewers after the first 15–20 minutes to brown the other side.
• Adding wine too early: Pour it over near the end so it can evaporate during the final cooking.
• Serving before checking: Make sure the sausage is cooked through, not just browned on the outside.

How to store

Refrigerate leftover skewers in a covered container and use within 3 days. Reheat in an oven until piping hot throughout; the microwave also works, though the sausage may lose some browning.

Frequently asked questions