Capsicum and Sausage Dippers

There is no grilling required to make these dippers, they are simply baked to perfection. Both colourful and flavourful, these snacks are great for any occasion.

Capsicum and Sausage Dippers
Serves: 16
  • 16 (15 cm or longer) wooden or metal skewers
  • 16 Italian flavoured or Beef sausages
  • 1 large red capsicum (bell pepper), seeded and cut into 8 strips
  • 1 large green capsicum (bell pepper), seeded and cut into 8 strips
  • 1 - 2 cups tomato-based pasta sauce, warmed
  1. Preheat oven to 175°C.
  2. Place a piece of sausage in the natural curve of a capsicum strip. (See notes)
  3. Push a skewer gently through one end of the capsicum then the sausage then the other end of the capsicum , with the capsicum surrounding the sausage on three sides.
  4. Place on a rimmed baking tray. Repeat with remaining capsicums and sausages.
  5. Bake 20 to 25 minutes, or until sausages are cooked through. Serve with warm pasta sauce for dipping.
If the sausages are too long for your capsicum strips, cut them to size and place the end pieces into the baking tray after about 10 minutes of cooking. Place the end pieces in a serving bowl along with toothpicks to spear the pieces.
Another option is to only get 8 sausages and cut them in half. Use capsicums of an appropriate size.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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