Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vienna Sausage Skewers
Bite-sized sausages glazed with sweet chili or honey-mustard and skewered for easy serving — a crowd-pleasing party snack that disappears fast.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Open the can of Vienna sausages and drain off all the liquid.
- 2
Use a sharp knife to slice each sausage crosswise into 3 equal bite-sized pieces.
- 3
Carefully thread 2 to 3 sausage pieces onto each small wooden skewer or toothpick.
- 4
Heat the cooking oil in a small skillet over medium heat. Place the skewers in the skillet and lightly brown them for 1-2 minutes per side.
- 5
Brush the barbecue sauce generously over all sides of the sausages while they are still in the pan.
- 6
Cook for 1 more minute until the sauce becomes sticky and caramelized. Serve warm as an appetizer.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving90
Calories
3 g
Protein
6 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Vienna sausages are tiny canned wieners that descend from the Viennese frankfurter tradition, miniaturized and tinned in the early twentieth century to become a shelf-stable pantry snack worldwide. Threading them onto skewers with vegetables is a thrifty party trick popular in Filipino, Caribbean, and American kitchens, turning a humble tin into a playful finger food. The appeal is simple: it is fast, fun, and made entirely from things that keep in the cupboard.
Listahan note
This version sears the little sausages first so they take on color and a charred edge that the pale tinned version lacks. It pairs them with sturdy pantry vegetables that hold up on the skewer and glaze well.
Technique cues
- Pat the Vienna sausages dry and sear them in a hot pan before skewering; the browning adds a savory crust that the can cannot give you.
- Brush the skewers with a sweet-savory glaze in the last minute of cooking so it caramelizes instead of burning.
- Thread the firmest ingredients on first and leave a little space between pieces so each one gets heat and color.
Kitchen flow
- Parallel prep
- Cut the peppers and drain the pineapple while the sausages sear, so everything is ready to thread at once.
- Make-ahead
- Assemble the raw skewers a day ahead and refrigerate covered; sear and glaze them just before serving.
- Leftover move
- Slide leftovers off the skewers and toss into fried rice or a quick noodle stir-fry the next day.
- Cleanup rhythm
- Soak wooden skewers before cooking, then it is just one pan or one grill grate to wipe down.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned Vienna sausages
protein
Purpose: These pre-cooked mini sausages are the salty, savory heart of the skewer and need only browning.
Handling: Drain, pat dry, and sear for color before skewering.
Adaptation: Sliced hot dogs, cocktail wieners, or cubed tofu work too.
canned pineapple chunks
sweet contrast
Purpose: Pineapple adds a sweet-tart bite that balances the salty sausage.
Handling: Drain well and pat dry so they caramelize rather than steam.
Adaptation: Cherry tomatoes or canned mandarin segments give similar contrast.
bell pepper
vegetable
Purpose: Peppers add crunch, color, and sweetness, and hold firmly on the skewer.
Handling: Cut into squares large enough to thread without splitting.
Adaptation: Zucchini chunks or button mushrooms work well.
barbecue sauce
glaze
Purpose: A sticky glaze ties the savory and sweet elements together and adds a caramelized finish.
Handling: Brush on in the final minute so it sets without burning.
Adaptation: A teriyaki or honey-mustard glaze works just as well.
Technique notes
- If using wooden skewers, soak them in water for twenty minutes first so they do not scorch under the broiler or on the grill.
- Finish with a sprinkle of toasted sesame seeds and sliced scallion for a snack that looks far more impressive than its pantry roots.
- Broil or grill rather than pan-fry when you can; the direct heat caramelizes the glaze and gives the skewers a smoky edge.
Ingredient swaps
- Vegetarian direction
- Swap the sausages for cubes of firm tofu or halloumi, which sear and glaze beautifully on the skewer.
- Lower-sodium direction
- Rinse the sausages well and use a low-sodium barbecue or homemade glaze to cut the salt.
- Gluten-free direction
- Check that the barbecue or teriyaki glaze is certified gluten-free, since many contain wheat-based soy sauce.
Serve alongside
- Steamed jasmine rice
- Quick cucumber salad
- Coleslaw
- Grilled corn
- Pineapple juice
- Cold lemonade
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked skewers in an airtight container for up to three days; reheat in a hot pan or under the broiler to recrisp the edges rather than microwaving. The components can be assembled raw and chilled for a day before cooking. These do not freeze well, as the pineapple and peppers turn soft when thawed.
Equipment
- Wooden or metal skewers
- Hot skillet, grill, or broiler
- Basting brush for the glaze
- Cutting board
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