Brown sausage links in a skillet until cooked through.

Remove from pan, drain on paper towels and let cool to room temperature.

Drain red peppers and cut into 1-inch pieces.

Separate basil into individual leaves.

Cut sausage crosswise into 1/2-inch slices.

Using a toothpick, thread on a piece of basil folded in half, a piece of red pepper, and finally a piece of sausage.

Place on a serving plate and serve at room temperature.