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We love SOPP: sausage, onions, potatoes, and peppers all fried up in one pan. It's delicious. This a a summertime take on this one-dish staple. Instead of pan-frying it, you skewer it and grill. Drizzle with more olive oil, salt, and pepper after grilling if desired.

Recipe Summary

30 mins
20 mins
50 mins
10 skewers


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.

  • Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.

  • Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.

  • Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.

  • Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.


We use smoked turkey sausage but any kind of rope sausage would work.

Nutrition Facts

194 calories; protein 12.8g; carbohydrates 22.7g; fat 5.3g; cholesterol 32.1mg; sodium 790.1mg. Full Nutrition