Grilled Sausage Tapasappetizers, beans, grilling recipes 1/2 pound Fully cooked Smoked Sausage; cut into 1-1/2 inch 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 inch pieces 10 Pineapple chunks; drained 1 Red Delicious Apple; cut wedges 1 Summer Squash/Zucchini; cut 1 inch pieces 2 small Onions, parboiled; cut into 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 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. Yield: 8 to 10 Servings; 1-1/2 C marinade SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 |
