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