Grilled Sausage Tapas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fully cooked Smoked Sausage, cut into 1-1/2 inch pieces
1/2 lbs: Fully cooked Bratwurst, cut into 1-1/2 inch pieces
1/2 lbs: 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 small: Onions, parboiled, cut into wedges
4: Firm Plum or Cherry Tomatoes, halved
4 medium: To 6 md Whole Mushrooms,
1 Small: Green and Red Bell Pepper, cut into 1-1/2 inch squares
Lemon Pepper Marinade/Sauce,
3/4 cup: Olive Oil,
3 tbsp: Red Wine Vinegar,
1/3 cup: Fresh Lemon Juice,
2 tsp: Grated Lemon Rind,
1 Clove: Garlic, minced
2 tbsp: Sugar,
1/2 tsp: Thyme,
1/4 tsp: Fresh ground Pepper,
1/2 tsp: 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;
1-1/2 c marinade
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92
Source from luhu.jp
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;
1-1/2 c marinade
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92
Source from luhu.jp