Sweet and Tangy Sausage Pepper Kabobs
Print Category Sausages Thematic No thematic Source Recettes Quebecoises Evaluation
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Click to enlarge Ingredients
- 1 lb (454 g) mild Italian sausages, cut in 24 pieces
- 2 Cubanelle peppers, seeded and cut in 32 pieces
- 1 sweet red pepper, seeded and cut in 32 pieces
- 1 red onion, cubed
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) balsamic vinegar
- 1-1/2 tsp (7 mL) packed brown sugar
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) dried oregano
Preparation
- Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion.
- In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers.
- Place skewers on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.
Cook commentary
Servings: 4
You can use any type of sausage for these sweet glazed kabobs. Using metal skewers saves you the 30 minutes it would take to soak bamboo skewers.
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