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Sausage Pepper Skewers

Sausage Pepper Skewers

By Traeger Kitchen

Gather your mates & fire up these Australian skewers to watch the Rio Olympic games.

Prep Time

15 Minutes

Cook Time

10 Minutes




Number of People Serving


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Units of Measurement:
12 Ounce andouille sausage, cut into 2 inch slices
1/2 Whole red onion, sliced
1 Whole green bell peppers, sliced
1 Whole yellow bell peppers, sliced
To Taste olive oil
To Taste Traeger Cajun Shake
1/2 Cup Minced Tomatoes
1/2 Tablespoon chipotle peppers in adobo sauce, minced
1/4 Teaspoon cracked black pepper
1 Teaspoon honey
1/4 Teaspoon ancho chile powder
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


  • 1

    If using wooden skewers, soak skewers in water for about 30 minutes prior to cooking.

  • 2

    Start the Traeger on High heat, lid closed, for 10 to 15 minutes.

  • 3

    Cut pepper, onion and sausage into chunks. Thread skewer alternating between meat and vegetables.

    • 12 Ounce andouille sausage, cut into 2 inch slices

    • 1/2 Whole red onion, sliced

    • 1 Whole green bell peppers, sliced

    • 1 Whole yellow bell peppers, sliced

  • 4

    Drizzle each of the skewers with olive oil and season on all sides with the Traeger Cajun Rub.

    • To Taste olive oil

    • To Taste Traeger Cajun Shake

  • 5

    Put skewers directly on grill grate and cook for about 5 minutes. Flip skewers over and cook for an additional 5 minutes.

  • 6

    Spicy Ketchup Dipping: Mix together sauce ingredients and transfer to a small serving bowl.

    • 1/2 Cup Minced Tomatoes

    • 1/2 Tablespoon chipotle peppers in adobo sauce, minced

    • 1/4 Teaspoon cracked black pepper

    • 1 Teaspoon honey

    • 1/4 Teaspoon ancho chile powder

    • 1/4 Teaspoon garlic powder

    • 1/4 Teaspoon onion powder

    • 1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 7

    Pull skewers off grill and serve with spicy dipping sauce. Enjoy!

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