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Italian Sausage Skewers with Purple Onion and Golden Peppers

Serves 6.

6 bamboo skewers
6 links of spicy Italian sausage
3 golden bell peppers
2 purple onions
1/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped green onions
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
2 bags pre-washed baby arugula

1. Soak the bamboo skewers in water for at least an hour before using them to prevent them from burning during the grilling process.
2. Fill a skillet one-third full of water and bring it to a simmer.
3. Place the sausages into the simmering water and cover. Allow them to simmer for 10 to 12 minutes or until they are no longer pink and are firm to the touch. Remove the sausages and let them cool.
4. Cut the bell pepper into chunks and slice the purple onion into one-inch rings.
5. Once the sausages have cooled, slice them on an angle and thread the sausage pieces, bell pepper chunks and purple onion rings onto the bamboo skewers. Cover them and chill until you are ready to grill. This may be done a day in advance.
6. Before grilling, whisk together the balsamic vinegar, olive oil, green onions, mustard, salt and pepper.
7. Heat the grill to 375 degrees. Brush the skewered sausages and veggies with a little of the balsamic dressing and grill them 4 to 5 minutes on each side.
8. Toss the baby arugula with the remaining dressing, place the skewers on top and serve.