Grilled Peach Basil Caprese Sausage Skewers

1 pound sweet Italian chicken sausage, each skewered to keep straight
16 sun-dried tomatoes pack in oil
16 mozzarella balls, or a brick of mozzarella (use a melon baller to scoop out 16 mozzarella balls)
2 ripe medium peaches, peeled pitted and sliced into 1/4" to 1/2" slices
16 basil leaves

In a large skillet, over medium-high heat cook sausage by searing on both sides, then add 1/4 cup water and cook until liquid is gone.

Grill peach slices, until they have nice grill marks.  I like a tabletop grill or a grill pan for this task.

Remove skewer from sausages.  Cut into 16 pieces, I cut mine so they were flat on one side and angled on the other, but being these finished skewers will not stand up, feel free to cut them however you like.

Cut peaches into 32 chunks.

To assemble skewers, skewer 1 grilled peach chunk, then a basil leaf, then a 2nd peach chunk.  Skewer your mozzarella ball, sun-dried tomato and sausage piece.

Arrange on a tray or plate and enjoy!

Recipe printed from
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