Crisp, golden, grilled sausage bites may just be the easiest appetizer with the most crowd appeal!
Who knew something so easy could be such a hit?
Smoked sausages are an excellent choice for a backyard barbecue or any casual get-together with friends and family. Perfect hot off the grill, the sausages are equally exquisite served at room temperature, making them an ideal contribution when taking a dish to someone else’s party.
As a bonus, smoked sausage has already been cooked, so a quick stint on the grill is all that’s required. No need to nail a certain temperature or worry about over- or under-cooking.
The goal is simply to crisp the exterior of the sausage and add a hint of golden-brown caramelization. In the process, some of the fat will render out, further concentrating the flavor.
It’s fun to grill a combination of sausages. Kielbasa and Andouille are my go-tos, as they provide classic flavor along with a mix of regular and spicy. If you’d like even more variety, chicken and beef sausages, bratwurst (note that some bratwurst is pre-cooked, some is raw) or something more unusual like bison sausage, can be added to the mix.
Keep in mind that you may use uncooked sausages, but in this case, you’ll need to grill them to temperature over lower heat (160°F for pork or beef, 165°F for poultry) and then increase the heat to brown and crisp the exterior casing.
The grilled sausage bites taste terrific as is, although adding one (or two or three) of the optional dipping sauces will make this dish extra special when entertaining. The honey mustard sauce offers a lovely balance to spicy andouille, but all three of the following options complement a wide variety of sausages.
At a recent get-together, where the sausages were added to a spread of grilled chicken, corn salad, and Caprese salad, I asked friends which sauce they preferred. There was no clear consensus－they all received high marks－and the sausage platter was picked clean.
On the subject of menu pairings, the sausages will stand alone as either an appetizer or entree. At the same time, they are a lovely complement to chicken and/or shrimp and a wide range of salads, roasted vegetables, and legume-based side dishes. When I have leftovers, which are delicious as is, I sometimes add them to pasta sauce or a pasta salad.
When plating, I start with ¼ – ⅓ cup of sauce in a small bowl (you can refill if needed) and save any leftovers to upgrade various meats, roasted vegetables, salad bowls, etc., in the days ahead, as the sauces are all very versatile and keep in the fridge for up to two weeks.
My top picks for sauces include:
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grilled Sausage Bites
Ingredients
- 1½ pounds smoked sausages (such as kielbasa, andouille, chicken, etc.*)
- Optional dipping sauces: Smoked Paprika Aioli, Creamy Horseradish Sauce, and/or Honey Mustard Sauce
- Skewers (if wooden, soak for at least 30 minutes before grilling)
Instructions
- Preheat the grill to medium. Cut the sausages into bite-size pieces (on the diagonal looks nice), and then thread the pieces onto skewers, leaving a little space between each piece to encourage even cooking.
- Grill with lid closed until golden and a little crispy in spots, 3 to 4 minutes per side. (Helpful tip: Check progress just before the 3-minute point. Most of the sausage brands I have used are not too greasy, but a recent variety rendered more fat than usual. This can create flareups and can char the sausage more quickly.)
- Remove to a paper towel-lined platter to absorb the lingering rendered fat (as with bacon—this will also make your serving platter cleaner). You can serve the grilled sausages on the skewer, but I like to remove to a platter and serve with toothpicks and the dipping sauces alongside.
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