Grilled Sausage Bites
Quick to prep and cook, these crisp, golden sausage bites disappear off the serving platter in record time. Using a combination of sausages provides added interest and appeal, while the optional dipping sauces offer a delicious upgrade when entertaining. Yield: 6-8 appetizer servings
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.
Notes
*For classic flavor and a mix of regular and spicy, I most frequently purchase half kielbasa, half andouille. Sausages are often sold in 12-ounce packages, which is why I specify 1½ pounds, but you can really cook any amount desired.
A note on the sauces: The grilled sausage bites taste great on their own, but one or more of the sauces will make this dish extra special when entertaining. The honey mustard offers a nice offset to spicy andouille, but all three of these options complement a wide variety of sausages. 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.
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