Double Sausage Kabobs
Prep Time: 30 Minutes
Grill: 15 Minutes
Serves: 6
12 ounces of tiny new potatoes halved
1/3 cup of finely snipped fresh parsley
2 tablespoons of finely snipped fresh oregano
1 teaspoon of minced garlic (2 cloves)
2 medium yellow sweet peppers
2 tablespoons of olive oil
8 ounces of cooked polish sausage links bias-cut into 1&1/2 inch pieces
4 ounces cooked Italian sausage links, bias-cut into 1&1/2 inch pieces
Honey mustard (optional)
Fresh oregano (optional)
#1. In a covered medium saucepan cook potatoes in a moderate amount of boiling salted water for 10 to 12 minutes or just until tender. Drain; set aside to cool slightly. In a shallow dish stir together the parsley, oregano, and garlic: set aside.
#2. Place potatoes and sweet peppers in a bowl; drizzle with olive oil and toss to coat. Roll vegetables in the herb mixture, patting herb mixture onto vegetables to coat lightly.
#3. On long metal skewers, alternate pieces of sausage, sweet peppers, and potatoes leaving ¼ inch space between pieces. If using wooden skewers soak them in water at lease 1 hour before placing meat and vegetables on the skewers to prevent them from burning on the grill.
#4. For a charcoal grill, arrange the medium hot coals around a drip pan. Test to see the heat is medium above the pan. Place the kabobs on the grill rack over the drip pan. Cover the grill and cook for about 15 minutes until sausage is thoroughly heated and peppers are just tender, turning just once half way through the grilling. If using a gas grill pre heat the grill to medium heat. If desired serve with honey mustard and garnish with orange sprigs.
There are many delicious types of sausages so feel free to substitute the Italian or Polish for any sausage you like, I like mine mixed with hot and sweet sausages!
Chef Gordito.