Grilled Sausages, Peppers, and Onions with Dijon Sour Cream

Grilled Sausages, Peppers, and Onions with Dijon Sour Cream

From the Cabernet Sauvignon chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011). Photo by Lucy Schaeffer.

Quick, easy, and satisfyingly hearty, this dish is ideal for a weeknight. But it’s also great for a backyard party—because you can prepare everything in advance, then simply finish the skewers on the grill when everyone’s ready to eat.

Serves 6

  • 1 cup sour cream
  • 1/4 cup Dijon mustard
  • 2 small red onions (about 12 ounces)
  • 24 mini bell peppers
  • 8 cooked sun-dried tomato chicken sausages (two 12-ounce packages), cut into 3 pieces each
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons coarse kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • Special equipment: twelve 10- to 12-inch skewers, soaked in water for at least 10 minutes if they’re wood or bamboo

In a small bowl, combine the sour cream and mustard. Set aside. (You can prepare the Dijon sour cream up to 3 days in advance, stor­ing it covered in the refrigerator.)

Keeping the root end intact, cut each onion into 12 wedges. Thread each skewer with 2 onion wedges, 2 peppers, and 2 pieces of sausage. (You can prepare the skewers up to a day in advance, storing them covered in the refrigerator.)

Prepare the grill to medium heat. Brush the skewers with the olive oil and sprinkle with the salt and pepper. Grill until the vegetables are crisp-tender and lightly charred and the sausage is heated through, 4 to 5 minutes per side.

Serve the skewers hot, with the Dijon sour cream on the side or drizzled on top.