18 Spicy Grilled Sausage Recipes Delicious

Get ready to fire up your grill and spice up your mealtime with our sizzling selection of 18 Spicy Grilled Sausage Recipes! Perfect for those who love a little heat with their eat, these dishes promise to deliver bold flavors and simple prep, making them ideal for busy weeknights or leisurely weekend barbecues. Dive in and discover your next favorite dish that’s sure to delight your taste buds!

Spicy Italian Sausage with Peppers and Onions

Make your taste buds dance with this fiery, flavor-packed dish that’s as easy to whip up as it is delicious. Perfect for a quick weeknight dinner or a weekend feast.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 large bell peppers, thinly sliced (1 red, 1 yellow)
• 1 large yellow onion, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup dry white wine
• 1 tbsp fresh basil, finely chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add onions, bell peppers, garlic, red pepper flakes, salt, and black pepper. Sauté until vegetables are softened, about 7 minutes. Tip: Stir occasionally to prevent burning.
4. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer until wine is reduced by half, about 3 minutes. Tip: This step intensifies the flavors.
5. Remove from heat. Stir in fresh basil.

You’ll love the juicy sausage paired with the sweet, slightly charred peppers and onions. Serve it over creamy polenta or stuff it into a crusty baguette for an epic sandwich.

Grilled Chorizo with Chimichurri Sauce

Spice up your grill game with this fiery chorizo, slathered in a herb-packed chimichurri that’s anything but basic. Perfect for those who crave bold flavors with minimal fuss.

Ingredients

• 1 lb fresh chorizo sausage, casings removed
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure a perfect sear without burning.
2. In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and sea salt to create the chimichurri sauce. Let it sit for flavors to meld.
3. Shape the chorizo into 4 equal-sized patties for even cooking.
4. Grill the chorizo patties for 4 minutes per side, or until internal temperature reaches 160°F, ensuring they’re juicy yet safe to eat.
5. Tip: Avoid pressing down on the patties while grilling to retain their juices.
6. Tip: For an extra smoky flavor, add a small piece of hardwood to your grill.
7. Tip: Let the chorizo rest for 3 minutes after grilling to redistribute the juices.
8. Serve the grilled chorizo hot, generously topped with the chimichurri sauce.

Juicy, smoky chorizo meets the bright, tangy kick of chimichurri in every bite. Try stacking them on toasted brioche buns with a slice of avocado for a next-level sandwich experience.

BBQ Grilled Sausage and Pineapple Skewers

Outrageously delicious and effortlessly cool, these skewers are your next BBQ superstar. **Fire up** the grill and let’s turn simple ingredients into smoky, sweet perfection.

Ingredients

• 1 lb smoked pork sausage, sliced into 1-inch pieces
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. **Preheat** your grill to medium-high heat (400°F) for even cooking.
2. **Thread** the sausage and pineapple alternately onto the skewers, leaving a small space between each piece for even heat distribution.
3. **Whisk** together olive oil, maple syrup, smoked paprika, garlic powder, sea salt, and black pepper in a small bowl. Brush this glaze generously over the assembled skewers.
4. **Grill** the skewers for 4 minutes per side, or until the sausage is browned and the pineapple is caramelized. Tip: Avoid moving the skewers too much to get those perfect grill marks.
5. **Brush** with remaining glaze halfway through cooking for an extra layer of flavor. Tip: Keep a spray bottle of water handy to tame any flare-ups.
6. **Remove** from grill and let rest for 2 minutes before serving. Tip: This allows the juices to redistribute, ensuring every bite is moist and flavorful.

These skewers boast a **juicy** contrast between the smoky sausage and the caramelized pineapple. **Serve** them over a bed of cilantro lime rice or with a side of spicy aioli for dipping.

Garlic Butter Grilled Kielbasa

Outrageously juicy and packed with flavor, this Garlic Butter Grilled Kielbasa is your next backyard BBQ superstar. Fire up the grill and let’s get sizzling.

Ingredients

• 1 lb smoked kielbasa sausage, sliced diagonally into 1/2-inch pieces
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small saucepan over low heat, melt the clarified butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in smoked paprika and cayenne pepper, then remove from heat.
3. Brush the kielbasa slices lightly with olive oil to prevent sticking.
4. Place the kielbasa slices on the grill. Cook for 3-4 minutes per side, or until deep grill marks appear.
5. During the last minute of grilling, brush each slice generously with the garlic butter mixture.
6. Remove from grill and sprinkle with fresh parsley for a vibrant finish.

Yield: The kielbasa emerges with a smoky char, bathed in rich garlic butter that seeps into every bite. Serve atop a rustic bread slice or alongside a crisp, cold slaw for contrast.

Grilled Andouille Sausage with Creole Mustard

Zesty and bold, this Grilled Andouille Sausage with Creole Mustard packs a punch. Fire up the grill—it’s time to transform simple ingredients into a smoky, spicy masterpiece.

Ingredients

• 4 Andouille sausages, about 1 lb total
• 1/4 cup Creole mustard
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 tbsp raw honey

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, whisk together Creole mustard, clarified butter, smoked paprika, garlic powder, and cayenne pepper to create a marinade.
3. Brush the Andouille sausages evenly with the marinade, ensuring full coverage for maximum flavor.
4. Place the sausages on the grill. Cook for 4-5 minutes per side, or until grill marks appear and the sausages reach an internal temperature of 160°F.
5. While the sausages grill, combine apple cider vinegar and raw honey in a small saucepan over medium heat. Simmer for 3 minutes to reduce slightly, creating a tangy glaze.
6. Remove the sausages from the grill. Drizzle with the apple cider glaze before serving.

Now, the sausages boast a smoky char with a spicy, tangy kick. Serve them sliced over a bed of creamy grits or tucked into a crusty baguette for a handheld feast.

Smoky Grilled Bratwurst with Sauerkraut

Zesty flavors meet in this smoky grilled bratwurst with sauerkraut, a dish that’s all about bold tastes and simple execution. Perfect for those who love a meal with a punch, it’s a crowd-pleaser that’s as fun to make as it is to eat.

Ingredients

• 4 high-quality bratwurst sausages
• 1 tbsp clarified butter
• 2 cups sauerkraut, drained
• 1 tbsp caraway seeds
• 1/2 cup dark lager beer
• 1 tbsp whole grain mustard
• 1 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. Brush the bratwurst sausages lightly with clarified butter to prevent sticking and enhance flavor.
3. Place the sausages on the grill. Cook for 4-5 minutes per side, or until deep grill marks appear and the sausages are evenly browned.
4. While the sausages cook, warm the sauerkraut in a skillet over medium heat. Stir in caraway seeds and dark lager beer, simmering for 5 minutes to meld flavors.
5. Remove the sausages from the grill and let them rest for 3 minutes. This allows the juices to redistribute, ensuring a moist bite.
6. Stir whole grain mustard and smoked paprika into the sauerkraut mixture, combining well for a smoky, tangy finish.
7. Serve the grilled bratwurst atop the warmed sauerkraut mixture, pairing with a crisp, cold beer for the ultimate experience.

Bold and smoky with a tangy crunch from the sauerkraut, this dish is a textural delight. Try serving it on a toasted bun with a swipe of mustard for a handheld version that’s just as satisfying.

Grilled Sausage Stuffed Jalapenos

Transform your snack game with these fiery, cheesy bites that pack a punch. Perfect for backyard BBQs or a spicy appetizer twist.

Ingredients

• 12 large jalapenos, halved lengthwise, seeds and membranes removed
• 1 cup sharp cheddar cheese, finely grated
• 1/2 cup cream cheese, softened
• 1/2 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt, to taste

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a skillet over medium heat, heat olive oil and cook Italian sausage until browned, about 5 minutes. Drain excess fat.
3. In a mixing bowl, combine cooked sausage, cheddar cheese, cream cheese, smoked paprika, garlic powder, and onion powder. Mix until fully incorporated.
4. Generously fill each jalapeno half with the sausage-cheese mixture, pressing down lightly to ensure it’s packed.
5. Place stuffed jalapenos on the grill, filling side up. Close the lid and grill for 10-12 minutes, or until the jalapenos are tender and the filling is bubbly and slightly charred.
6. Remove from grill and let cool for 2 minutes before serving to allow the filling to set slightly.

Yield a batch of these Grilled Sausage Stuffed Jalapenos for a smoky, spicy, and irresistibly cheesy treat. Serve with a cool ranch dip to balance the heat, or chop them up for a next-level nacho topping.

Herb Marinated Grilled Chicken Sausage

Zesty and bold, this herb-marinated grilled chicken sausage is your next backyard BBQ star. Packed with flavor and ready in minutes, it’s a game-changer for quick, delicious meals.

Ingredients

• 1 lb pasture-raised chicken sausages
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly chopped rosemary
• 2 tbsp freshly chopped thyme
• 1 tbsp minced garlic
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together extra-virgin olive oil, rosemary, thyme, minced garlic, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the chicken sausages to the marinade, ensuring each is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) for direct grilling.
4. Remove sausages from the marinade, letting excess drip off. Discard the remaining marinade.
5. Place sausages on the grill. Cook for 4-5 minutes per side, or until internal temperature reaches 165°F and exterior is nicely charred.
6. Let sausages rest for 3 minutes off the heat before serving to allow juices to redistribute.

Bursting with herby goodness and a smoky char, these sausages are juicy inside with a satisfying snap. Serve them sliced over a rustic grain salad or tucked into a crusty baguette with caramelized onions for a next-level sandwich.

Grilled Sausage and Veggie Foil Packets

Unleash the ultimate summer hack with these foolproof foil packets—juicy, smoky, and zero cleanup.

Ingredients

• 1 lb smoked Andouille sausage, sliced into 1/2-inch rounds
• 2 cups baby Yukon Gold potatoes, halved
• 1 cup rainbow bell peppers, julienned
• 1 cup yellow onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine sausage, potatoes, bell peppers, and onion.
3. Drizzle with olive oil; sprinkle with rosemary, smoked paprika, salt, and black pepper. Toss to coat evenly.
4. Divide mixture into 4 equal portions; center each on a 12×12-inch sheet of heavy-duty aluminum foil.
5. Fold foil over mixture, crimping edges tightly to seal packets.
6. Place packets on grill; close lid. Cook for 25 minutes, flipping once halfway through.
7. Remove from grill; let rest for 5 minutes before carefully opening packets (steam will be hot).

Yield tender potatoes with a smoky char, snappy veggies, and caramelized sausage bites. Serve straight from the foil for a rustic picnic vibe or plate over a bed of wild arugula for a gourmet twist.

Spicy Grilled Sausage Pizza

Let’s fire up the grill and transform your pizza game with this Spicy Grilled Sausage Pizza. Bold flavors meet smoky char for a pie that’s anything but ordinary.

Ingredients

• 1 lb artisan pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz spicy Italian sausage, casings removed
• 1 cup whole milk mozzarella, freshly grated
• 1/2 cup Pecorino Romano, finely grated
• 1/4 cup extra virgin olive oil
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, chiffonade

Instructions

1. Preheat your grill to high, aiming for a steady 500°F. Use a grill thermometer to ensure accuracy.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Brush both sides lightly with olive oil to prevent sticking.
3. Grill the dough directly over high heat for 2 minutes, until grill marks appear and the bottom is set. Flip with tongs.
4. Spread tomato sauce evenly over the grilled side, leaving a 1-inch border. Sprinkle with mozzarella and Pecorino Romano.
5. Crumble the spicy Italian sausage over the cheese. Season with red pepper flakes, sea salt, and black pepper.
6. Close the grill lid and cook for 5 minutes, or until the cheese is bubbly and the sausage is cooked through.
7. Transfer the pizza to a cutting board. Garnish with fresh basil before slicing.

Now, the masterpiece: crispy crust with a smoky undertone, melty cheese hugging spicy sausage, and a kick of heat that lingers. Serve it with a cold craft beer for the ultimate summer bite.

Grilled Sausage with Honey Mustard Glaze

**Sizzle** up your summer with this irresistible twist on classic grilled sausage. A sticky-sweet honey mustard glaze takes it to the next level—perfect for backyard BBQs or quick weeknight dinners.

Ingredients

• 4 high-quality pork sausages (about 1 lb)
• 1/4 cup Dijon mustard
• 1/4 cup raw honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. **Preheat** your grill to medium-high heat (375°F). Clean and oil the grates to prevent sticking.
2. **Whisk** together Dijon mustard, raw honey, apple cider vinegar, smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl. Set aside.
3. **Grill** sausages over direct heat for 5-6 minutes per side, or until nicely charred and nearly cooked through.
4. **Brush** the honey mustard glaze generously over the sausages during the last 2 minutes of grilling, turning once to caramelize both sides.
5. **Remove** from grill and let rest for 3 minutes before serving to allow juices to redistribute.

**Now** enjoy the perfect balance of smoky, sweet, and tangy flavors with a satisfying snap from the grill. Serve on toasted buns with extra glaze for dipping or slice over a crisp arugula salad for a lighter twist.

Cajun Grilled Sausage and Shrimp Skewers

Craving a flavor-packed dish that’s as fun to make as it is to eat? These Cajun Grilled Sausage and Shrimp Skewers are your ticket to a smoky, spicy, and utterly delicious meal. Perfect for those who love to grill with a punch.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 lb Andouille sausage, sliced into 1-inch pieces
• 2 tbsp clarified butter, melted
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup fresh lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, combine shrimp and sausage pieces with melted clarified butter, ensuring even coating.
3. Add Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper to the bowl. Toss until all pieces are evenly seasoned.
4. Thread shrimp and sausage alternately onto the soaked wooden skewers, leaving small gaps between pieces for even cooking.
5. Place skewers on the preheated grill. Cook for 4 minutes on one side, then flip and cook for another 3 minutes, or until shrimp are opaque and sausage is lightly charred.
6. Brush skewers with fresh lemon juice during the last minute of grilling for an extra zesty flavor.
7. Remove skewers from the grill and let them rest for 2 minutes before serving.

With each bite, you’ll get the perfect blend of smoky sausage and succulent shrimp, all wrapped up in that bold Cajun spice. Serve these skewers over a bed of cilantro lime rice or alongside a cool, crisp salad for a meal that’s anything but ordinary.

Grilled Sausage with Caramelized Onions and Apples

Alright, let’s dive straight into this flavor-packed dish that’s perfect for your next grill session. A combo of smoky, sweet, and savory that’ll have everyone asking for seconds.

Ingredients

• 4 high-quality pork sausages
• 2 large yellow onions, thinly sliced
• 2 crisp apples (like Honeycrisp), cored and thinly sliced
• 2 tbsp clarified butter
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup apple cider vinegar

Instructions

1. Preheat your grill to medium-high heat (375°F).
2. In a large skillet over medium heat, melt the clarified butter. Add the onions, brown sugar, and salt. Cook, stirring occasionally, for 15 minutes until deeply caramelized.
3. Add the apples, thyme, and black pepper to the skillet. Cook for another 5 minutes until the apples are just tender.
4. Stir in the apple cider vinegar, scraping up any browned bits from the bottom of the pan. Remove from heat and set aside.
5. Grill the sausages for 6-7 minutes per side, or until internal temperature reaches 160°F.
6. Serve the sausages topped with the caramelized onion and apple mixture.

Final thoughts: The sausages are juicy with a perfect char, while the onions and apples bring a sweet-tangy contrast. Try serving this over a bed of creamy polenta for an extra comforting meal.

Grilled Sausage and Pepper Jack Quesadillas

Spice up your mealtime with these Grilled Sausage and Pepper Jack Quesadillas—**bold flavors**, **minimal effort**, and **maximum crunch**.

Ingredients

• 4 large flour tortillas (10-inch diameter)
• 1 cup shredded Pepper Jack cheese
• 1/2 lb smoked sausage, thinly sliced
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1/4 cup red onion, thinly sliced
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

1. Preheat a grill or grill pan to medium-high heat (375°F).
2. In a bowl, toss the sliced sausage, bell peppers, and red onion with smoked paprika, garlic powder, and cayenne pepper.
3. Brush one side of each tortilla with clarified butter.
4. Place two tortillas, buttered side down, on the grill.
5. Evenly distribute half of the cheese, sausage mixture, and remaining cheese on each tortilla.
6. Top with the remaining tortillas, buttered side up.
7. Grill for 3-4 minutes per side, or until the tortillas are golden brown and the cheese is fully melted.
8. Remove from the grill and let rest for 1 minute before slicing.

Vibrant and **packed with smoky heat**, these quesadillas offer a **crispy exterior** with a **gooey, spicy center**. Serve with a cooling avocado crema or a tangy mango salsa for a **contrasting flavor profile**.

Maple Glazed Grilled Breakfast Sausage

Elevate your morning with this sweet and savory twist on breakfast. Maple Glazed Grilled Breakfast Sausage combines smoky, charred flavors with a sticky-sweet maple finish—perfect for those who crave balance.

Ingredients

• 1 lb high-quality breakfast sausage links
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small saucepan over low heat, whisk together maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, and cayenne pepper. Simmer for 3 minutes until slightly thickened, then remove from heat. Tip: The glaze should coat the back of a spoon but remain pourable.
3. Brush sausages lightly with clarified butter to enhance browning and place them on the grill. Cook for 4 minutes per side, or until grill marks appear and sausages are nearly cooked through. Tip: Avoid moving sausages too soon to ensure perfect grill marks.
4. Using a silicone brush, generously coat sausages with the maple glaze during the last 2 minutes of cooking, turning once to caramelize both sides. Tip: Apply glaze in layers for a deeper flavor and glossy finish.
5. Remove sausages from the grill and let rest for 2 minutes before serving to allow juices to redistribute.

Mouthwatering and versatile, these sausages boast a crispy exterior with a juicy interior, enveloped in a glaze that’s both spicy and sweet. Serve atop a fluffy biscuit with a drizzle of extra glaze or alongside scrambled eggs for a hearty breakfast.

Grilled Sausage with Spicy Mango Salsa

Vibrant flavors collide in this dish, where smoky grilled sausage meets the fiery sweetness of homemade mango salsa. Perfect for summer BBQs or a quick weeknight dinner that packs a punch.

Ingredients

• 4 high-quality smoked sausages (about 1 lb)
• 2 ripe mangoes, finely diced
• 1 small red onion, finely diced
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a medium bowl, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, and olive oil. Stir gently to mix, then season with salt and pepper. Set aside to let flavors meld.
3. Place the sausages on the grill. Cook for 4-5 minutes per side, or until deeply charred and heated through to an internal temperature of 160°F.
4. Remove the sausages from the grill and let them rest for 3 minutes to allow juices to redistribute.
5. Slice the sausages diagonally into 1-inch pieces and serve topped with the spicy mango salsa.

Luscious and bold, the creamy mango salsa cuts through the richness of the sausage, offering a refreshing contrast. Try serving this dish on a bed of cilantro-lime rice for an extra layer of flavor.

Grilled Sausage and Zucchini Kabobs

Just when you thought summer grilling couldn’t get any better, these Grilled Sausage and Zucchini Kabobs **steal the show**. **Juicy** sausage meets **charred** zucchini in a **flavor-packed** skewer that’s **ridiculously easy** to make.

Ingredients

• 1 lb smoked Andouille sausage, sliced into 1-inch pieces
• 2 medium zucchinis, cut into 1-inch thick rounds
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to **medium-high heat (400°F)**. **Tip**: Ensure the grill grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, **toss** the sausage slices and zucchini rounds with olive oil, rosemary, garlic powder, smoked paprika, sea salt, and black pepper until **evenly coated**.
3. Thread the sausage and zucchini alternately onto skewers, leaving a small space between each piece for **even cooking**.
4. Place the kabobs on the grill. **Cook** for 4-5 minutes per side, or until the sausage is **browned** and the zucchini is **charred** with **grill marks**.
5. **Tip**: Rotate the kabobs **90 degrees** halfway through cooking on each side for those **picture-perfect** grill marks.
6. Remove from the grill and let rest for 2 minutes before serving. **Tip**: This allows the juices to redistribute, ensuring every bite is **moist** and **flavorful**.

Perfectly **charred** zucchini and **smoky** sausage create a **textural harmony** that’s **unbeatable**. Serve these kabobs over a bed of **herbed quinoa** or with a side of **creamy tzatziki** for a **summer meal** that’s anything but ordinary.

Grilled Sausage with Roasted Garlic Aioli

Dig into this smoky, savory masterpiece that’s perfect for your next backyard bash. Grilled sausage meets its match with a creamy roasted garlic aioli—bold flavors that demand attention.

Ingredients

• 4 high-quality pork sausages
• 1 cup mayonnaise
• 3 cloves garlic, roasted
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. While the grill heats, combine mayonnaise, roasted garlic, lemon juice, smoked paprika, sea salt, and black pepper in a blender. Blend until smooth for the aioli.
3. Brush sausages lightly with extra-virgin olive oil to prevent sticking.
4. Place sausages on the grill. Cook for 4-5 minutes per side, or until internal temperature reaches 160°F.
5. Remove sausages from the grill and let them rest for 3 minutes.
6. Serve sausages with a generous dollop of roasted garlic aioli on the side.

That aioli? It’s a game-changer—creamy with a punch of garlic. Try serving these sausages on a toasted brioche bun with arugula for a peppery crunch.

Conclusion

Mouthwatering and bold, these 18 spicy grilled sausage recipes are sure to fire up your next barbecue. Whether you’re craving something smoky, sweet, or seriously spicy, there’s a dish here to satisfy every taste. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.