📖 Instructions

1. First things first, prep your ingredients. Wash and slice the bell peppers into 1-inch pieces. I like to use a mix of colors for visual appeal, but honestly just use what you have. Also, slice the sausage into 1-inch thick rounds. If you're using whole sausages instead of pre-sliced ones, try to make them all the same thickness so they cook evenly.
2. Now, let's thread the skewers. Alternate threading the sausage and pepper pieces onto the skewers. I usually go for a pattern of sausage, pepper, sausage, pepper. Don't overcrowd the skewers; leave a little space between each piece so they cook properly.
3. Preheat your grill to medium heat. Make sure the grates are clean, you don’t want to get soot on you skewers! Lightly oil the grill grates to prevent sticking.
4. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the sausage is cooked through and the peppers are tender and slightly charred. Use a meat thermometer to ensure the sausage reaches an internal temperature of 160°F (71°C). Nobody wants raw sausage!
5. While the skewers are grilling, let's make the balsamic glaze. In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat.
6. Reduce the heat to low and let the mixture simmer for about 5-7 minutes, or until it thickens slightly. It should coat the back of a spoon. Be careful not to burn it! Keep a close watch.
7. Once the skewers are cooked, remove them from the grill and place them on a serving platter. Drizzle generously with the balsamic glaze.
8. Garnish with fresh parsley, if desired. I love the pop of color and fresh flavor it adds! Serve immediately and watch them disappear.