Youngstown-Style Grilled Sausage and Peppers Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Bold grilled sausage skewers with colorful bell peppers inspired by the energetic festivals and fairs of Youngstown, Ohio. This american-inspired grilling ready in about 32 minutes pairs medium, cut into wedges red onion, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1 lb), cut into 1.5-inch pieces Italian sausage links
• 1 large, cut into 1.5-inch squares red bell pepper
• 1 large, cut into 1.5-inch squares yellow bell pepper
• 1 large, cut into 1.5-inch squares green bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8, soaked in water for 30 minutes wooden skewers

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). In a large bowl, toss 4 cut Italian sausage pieces, 1 large red bell pepper squares, 1 large yellow bell pepper squares, 1 large green bell pepper squares, and 1 medium red onion wedges with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Thread the sausage pieces and vegetables alternately onto the 8 soaked wooden skewers, starting and ending with sausage for best stability.
3. Step 3: Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes, until the sausage is cooked through and the vegetables are slightly charred and tender.
4. Step 4: Remove the skewers from the grill and let rest for 3 minutes before serving to allow juices to redistribute.