Grilled Sausage Tapas
1/2 pound fully cooked smoked sausage, cut into 1 1/2 inch pieces 1/2 pound fully cooked bratwurst, cut into 1 1/2 inch pieces 1/2 pound 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 or 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 tablespoons red wine vinegar 1/3 cup fresh lemon juice 2 teaspoons grated lemon rind 1 clove garlic, minced 2 tablespoons sugar 1/2 teaspoon thyme 1/4 teaspoon fresh ground pepper 1/2 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.
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