Grilled sausage tapas
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Fully cooked Smoked Sausage, cut into 1-1/2 inch pieces |
½ | pounds | Fully cooked Bratwurst, cut into 1-1/2 inch pieces |
½ | pounds | Fully cooked Thuringer or Summer Sausage, cut into 1-1/2 inch pieces |
10 | Pineapple chunks, drained | |
1 | Red Delicious Apple, cut into wedges | |
1 | Summer Squash/Zucchini, cut into 1 inch pieces | |
2 | smalls | Onions, parboiled, cut into wedges |
4 | Firm Plum or Cherry Tomatoes, halved | |
4 | mediums | To 6 md Whole Mushrooms |
1 | Small Green and Red Bell Pepper, cut into 1-1/2 inch squares | |
Lemon Pepper Marinade/Sauce | ||
¾ | cup | Olive Oil |
3 | tablespoons | Red Wine Vinegar |
⅓ | cup | Fresh Lemon Juice |
2 | teaspoons | Grated Lemon Rind |
1 | Clove Garlic, minced | |
2 | tablespoons | Sugar |
½ | teaspoon | Thyme |
¼ | teaspoon | Fresh ground Pepper |
½ | teaspoon | Salt |
Directions
In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-½ C marinade SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92
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