I made these tailgate sausage skewers for a weekend cookout, and they vanished before I grabbed seconds. Rude, but fair.
Smoky sausage, tender potatoes, and onions get a sticky beer-maple glaze. Because plain grilled sausage is apparently too boring.
The best part? Just thread, brush, and grill. Minimal effort, maximum flavor, and everyone thinks you actually planned ahead.
Tailgate Sausage Skewers
EQUIPMENT (PAID LINKS)
- Microwave-safe bowl
- Wooden skewers
- Grill pan
- Kitchen tongs
Ingredients Â
- 1 pound baby potatoes
- 1 pound smoked sausage cut into 1-inch pieces
- 1 large yellow onion cut into chunks
- ½ cup dark beer
- ¼ cup maple syrup
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Cook the Potatoes: Place the baby potatoes in a microwave-safe bowl and microwave on high for 5 to 8 minutes, or until fork-tender. Allow them to cool slightly before handling.
- Slice the Sausage: Place the smoked sausage on a cutting board and slice it into evenly sized pieces, about 1 inch thick. This helps the sausage cook evenly and makes it easier to thread onto skewers.
- Prepare the Onion: Peel the yellow onion and cut it into large, bite-sized chunks. Keep the pieces thick enough to hold their shape during grilling.
- Assemble the Skewers: Thread the cooked baby potatoes, smoked sausage pieces, and onion chunks onto wooden skewers, alternating the ingredients. Leave a little space between the pieces to help them brown evenly.
- Add the Dark Beer: Pour ½ cup of dark beer into a medium mixing bowl to create the base of the glaze.
- Mix in the Maple Syrup: Add ¼ cup of maple syrup to the dark beer.
- Season the Glaze: Sprinkle in ¼ teaspoon of freshly ground black pepper and ¼ teaspoon of crushed red pepper flakes.
- Whisk the Glaze: Whisk the beer, maple syrup, and seasonings together until well combined and smooth.
- Brush the Skewers: Arrange the assembled skewers on a baking sheet. Use a pastry brush to generously coat the sausage, potatoes, and onions with the glaze, reserving some for brushing during grilling.
- Preheat the Grill Pan: Place a grill pan over medium-high heat and allow it to preheat for 2 to 3 minutes until hot.
- Grill the Skewers: Carefully place the skewers onto the hot grill pan using kitchen tongs. Cook for 8 to 10 minutes, turning every few minutes to brown the sausage and develop grill marks on the potatoes and onions.
- Apply More Glaze: While grilling, brush the skewers with the remaining beer and maple syrup glaze. Turn them occasionally to distribute the glaze evenly and prevent the maple syrup from burning.
- Finish Cooking: Continue grilling for another 2 to 3 minutes, or until the sausage is heated through, the onions are slightly tender, and the glaze has thickened into a shiny coating. Adjust the heat to medium if the glaze begins to darken too quickly.
- Serve the Skewers: Remove the skewers from the grill pan and transfer them to a serving platter. Serve warm while the sausage is juicy, the potatoes are tender, and the glaze is sticky and caramelized.
Video Recipe
Tailgate Sausage Skewers: Little Tricks for Big Flavor (and Less Work)
I’ve made enough skewers to know that a few shortcuts can save your cookout. Because nobody wants to babysit dinner while everyone else is having fun.
Pick a Sausage That Brings the Flavor
Smoked kielbasa is my go-to because it’s already cooked and has plenty of flavor. Andouille works if you like a spicy kick, while chicken sausage keeps things a little lighter. Just use fully cooked sausage unless you enjoy playing guessing games with dinner.
Give Those Potatoes a Head Start
Baby potatoes are perfect because they’re small, creamy, and easy to skewer. I microwave mine ahead of time and refrigerate them until needed. Cold potatoes hold together better, which means fewer casualties when you’re threading everything onto skewers.
Don’t Get Fancy With the Beer
A dark lager or brown ale adds a rich, slightly malty flavor to the glaze. No dark beer? Regular lager works, although the flavor will be milder. For an alcohol-free option, try nonalcoholic beer. Save the expensive stuff for drinking. Your skewers won’t know the difference.
Maple Syrup Isn’t the Only Sweet Option
Real maple syrup gives the glaze that sweet, caramelized finish, but honey works too. Brown sugar mixed with a little warm water is another easy backup. Just watch the heat, because sugary glazes burn faster than your patience at a crowded tailgate.
Keep the Onion Pieces Chunky
Yellow onions get wonderfully sweet when grilled, but red onions are a great swap if you want a slightly sharper flavor. Cut them into sturdy chunks so they don’t fall apart. Tiny onion pieces are basically an invitation for dinner to fall through the grill.
Soak Those Wooden Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes before grilling to help reduce scorching. Metal skewers are even easier if you make these often. Reusable skewers mean one less thing to remember, and I’m always in favor of that.
Don’t Drown Everything in Glaze
A light coating works better than dumping the whole bowl over your skewers. I brush on a little at first and save the rest for later in cooking. Maple syrup goes from gorgeous to burnt surprisingly fast, so keep an eye on those sticky edges.
Make Them Ahead Without the Drama
You can cook the potatoes, chop the onions, and slice the sausage a day ahead. Store everything covered in the refrigerator, then assemble when you’re ready. Future you will be ridiculously grateful, especially when guests show up early and hungry.
Leftovers Deserve Better Than the Microwave
Store leftover skewers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in a skillet over medium-low heat until hot throughout, or use the microwave if you’re in a hurry. The skillet brings back those crispy edges, and that’s worth washing one extra pan.
Skip the Skewers When You’re Feeling Lazy
Here’s my favorite shortcut: toss the sausage, potatoes, and onions into a grill basket instead. You get the same smoky flavor without threading a single thing. All the flavor, none of the arts and crafts. Sometimes that’s exactly the kind of cooking I need.
