Recipe for: Country sausage skewers with peppers and onions with honey mustard - photo 1
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Recipe for: Country sausage skewers with peppers and onions with honey mustard

Main dishes Grilling May Day 60 min Medium 41 views ~10.88 PLN * - (0)
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Description

Grilled sausage skewers with bell peppers and onions in honey mustard are a summer dish that combines the intense, smoky flavor of traditional Polish sausage with juicy bell peppers and sweet-spicy onions. The marinade of honey and mustard creates a glossy, sticky glaze that gives the dish a caramel sheen and flavor contrast — the sweetness of the honey softens the spiciness of the mustard and the fattiness of the sausage. This dish is perfect for summer grill gatherings, picnics, or as a simple dinner on the terrace. Serve with crusty bread, a salad of young vegetables, or warm pearl barley with herbs. It presents beautifully with delicate char marks and fresh parsley.

Ingredients Used

Ingredients (9)

Servings:
4
  • Country sausage 600 g
  • Red bell pepper 2.2 pcs (~400 g)
  • Onion 2 pcs (~300 g)
  • Mustard 60 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parsley 0.3 bunch (~10 g)
💰 Estimated dish cost: ~10.88 PLN (2.72 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the marinade: pour mustard (60 g) into a medium bowl, add honey (30 g) and rapeseed oil (30 g). Add salt (5 g) and black pepper (2 g). Use a whisk or fork and vigorously mix for 30–45 seconds until the ingredients combine into a uniform, glossy emulsion with a slightly sticky consistency.

Ingredients: Mustard, Honey, Rapeseed oil, Salt, Black pepper
Use a ceramic or metal bowl and a small whisk. If the mustard is very thick, mix longer or add 1 teaspoon of water to thin it out. Do not heat the honey when combining, just mix it cold.
3

Separate about 30 g of the prepared marinade (about 2 tablespoons) and set it aside in a small bowl for later glazing and serving. In a large bowl or a sealed bag, thoroughly mix the remaining marinade with the sausage slices, pieces of bell pepper, and onion wedges. Stir or shake so that all pieces are thinly coated with the marinade. Let it sit for at least 15 minutes, ideally 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Ingredients: Mustard, Honey, country sausage, Red bell pepper, Onion
Use a large bowl or a zip-top plastic bag. If marinating in the fridge, take the ingredients out 20 minutes before grilling to avoid putting cold items on the hot grill.

Preparation of ingredients

2

Prepare the stuffing ingredients: slice the country sausage into pieces about 2 cm thick. Cut the red bell pepper in half, remove the seeds, and chop it into squares with sides of 3–4 cm. Peel the onion and cut it into quarters; if the round layers are large, cut each quarter in half again so that the pieces are about 2–3 cm thick. Try to cut the ingredients into similar sizes so they grill evenly.

Ingredients: country sausage, Red bell pepper, Onion
Use a sharp knife and a stable cutting board. If the sausage is in a natural casing, you can gently score the casing to prevent the slices from crumbling. Even pieces will ensure even cooking.

Preparation of skewers

4

If you are using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Alternate pieces of sausage, bell pepper, and onion on the skewers, leaving small gaps (about 5–10 mm) between the ingredients so that air can circulate and the products heat evenly. Each skewer should consist of 3–4 slices of sausage and 3–4 pieces of vegetables, creating a sturdy but not overly tight skewer.

Ingredients: country sausage, Red bell pepper, Onion
Use long skewers or metal sticks. Pierce from the inside of the pieces of pepper to keep their shape while turning. Do not pack too tightly — the vegetables may not cook through.

Grilling

5

Preheat the grill to medium-high heat (about 200–220°C). Brush the grill grate with a small amount of canola oil (you can soak a piece of paper with oil and wipe the grate). Place the skewers on the grate and grill for 10–12 minutes, turning every 3–4 minutes for even charring. In the last 4 minutes, brush the skewers with the reserved marinade every time you turn them — this will create a glossy glaze. The sausage is ready when it has a golden, slightly charred skin, and its internal temperature reaches about 70°C; the bell pepper should be soft with gentle charring, and the onion should be translucent and slightly browned.

Ingredients: country sausage, Red bell pepper, Onion, Rapeseed oil, Mustard, Honey
The best temperature is medium-high — too strong a flame will burn the outside while leaving the inside raw. Use tongs to turn the skewers, do not pierce them with a fork (it will lose its juices). If you are using a charcoal grill, make sure the embers are even; if using a gas grill, set the burners to medium flame.

Sauce

6

You can gently heat the remaining drained marinade (about 30 g) in a small saucepan for 1–2 minutes over very low heat, stirring constantly until it thickens and becomes glossy. Be careful not to let it boil — honey burns easily and loses its aroma. Pour it into a small bowl as a dipping sauce.

Ingredients: Mustard, Honey
Use a small saucepan and a wooden spoon. If you prefer to serve the sauce cold, simply pour the marinade into a bowl without heating. Do not heat for too long, as the sauce will become too thick.

Serving

7

Transfer the hot skewers to a plate or board. Sprinkle with finely chopped parsley (10 g) for freshness and color. Serve immediately with a bowl of warm honey-mustard sauce. Accompaniments can include crusty country bread, cucumber and radish salad, or a summer salad of pearl barley with herbs.

Ingredients: Parsley
Use a wide plate or a wooden board. If serving at a party, place a bowl of sauce next to it and arrange the skewers vertically or at an angle to make them look appealing.

Fun Fact

💡

Shashlik has its roots in Middle Eastern and Caucasian cuisine, but in Poland, this dish was quickly adapted with local ingredients — sausage and bell pepper — creating a distinctive, homemade grilling variant.

Best for

letnie przyjęcie piknik grillowanie z rodziną

Tips

🍽️ Serving

Serve the skewers hot, directly after removing from the grill. You can also serve lemon slices (optional) for drizzling, along with crusty bread or baked potatoes. Sprinkle with fresh parsley just before serving for color.

🥡 Storage

Store any remaining (uncoated) skewers in an airtight container in the refrigerator for up to 24 hours. To reheat, use an oven preheated to 180°C for 8–10 minutes or a grill pan over medium heat to restore crispness. Store the sauce in the refrigerator for up to 2 days.

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