Grilled sausage tapas

Yield: 6 servings

Measure 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 \N Pineapple chunks, drained
1 \N Red Delicious Apple, cut into wedges
1 \N Summer Squash/Zucchini, cut into 1 inch pieces
2 smalls Onions, parboiled, cut into wedges
4 \N Firm Plum or Cherry Tomatoes, halved
4 mediums To 6 md Whole Mushrooms
1 \N Small Green and Red Bell Pepper, cut into 1-1/2 inch squares
\N \N Lemon Pepper Marinade/Sauce
¾ cup Olive Oil
3 tablespoons Red Wine Vinegar
⅓ cup Fresh Lemon Juice
2 teaspoons Grated Lemon Rind
1 \N Clove Garlic, minced
2 tablespoons Sugar
½ teaspoon Thyme
¼ teaspoon Fresh ground Pepper
½ teaspoon Salt

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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