ANTIPASTO SAUSAGE SKEWERS
Steps:
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
- Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
Nutrition Facts : Calories 140, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 970 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 12 grams
SAUSAGE AND PEPPER SKEWERS WITH GRILLED POLENTA
Steps:
- Spray a 9 by 13-inch baking pan with nonstick cooking spray. Bring 6 cups of salted water to a boil over medium heat. Once boiling slowly whisk in the polenta, making sure to keep whisking until smooth and thick about 1 to 2 minutes. Pour the cooked polenta into the baking pan and smooth the top. Let cool until firm, about 20 minutes.
- Preheat a grill or grill pan over medium-high heat. When the polenta is cool, invert it onto a cutting board and slice it into 12 squares. Brush the squares with a little canola oil and grill until they are heated through and have nice grill marks, about 2 minutes per side.
- Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes or while you prepare the sausage and peppers.
- Preheat a grill or grill pan over medium heat. Arrange the sausages on the grill and cook for 8 to 10 minutes giving them a 1/4 turn every couple of minutes. Remove them to a cutting board and let rest for 5 minutes, then cut them into 1/2-inch thick pieces. The sausage will not be completely cooked through. It will finish cooking on the skewers with the peppers and onions.
- While sausage is cooking, core and slice the peppers. Cut them and the onion into 1 by 1-inch pieces.
- In a small bowl, whisk together 3 tablespoons canola oil, balsamic vinegar, Italian seasoning and mustard.
- When you are ready, heat the grill or grill pan over medium heat. Thread each skewer with 3 pieces of the sausage, 4 pieces of onion and green pepper and 2 pieces of the red pepper making sure to alternate the ingredients. Brush them with the oil and vinegar mixture and season with salt and pepper, to taste. Grill the skewers on both sides until they are hot and sizzling, about 6 to 8 minutes. Arrange them on a serving platter and serve with the grilled polenta. Reserve 2 skewers for Round 2 recipe Sausage and Pepper Ziti.
SAUSAGE AND BELL PEPPER KEBABS
One of my favorite sausage meals, perfect for grilling with kids.
Provided by nweqjohn
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
- Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 51.2 g, Cholesterol 53.2 mg, Fat 25.9 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 9 g, Sodium 1145.2 mg, Sugar 6.4 g
ITALIAN SAUSAGE AND PROVOLONE SKEWERS
My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill 'em up, then add cheese cubes. -Cindy Hilliard, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables., Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 682mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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