Grilled Sausage Tapas

Course : Grilling
Serves: 6
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1/2 pound Fully cooked Smoked Sausage -- cut into 1-1/2 inch 1-1/2 inch pieces
1/2 pound Fully cooked Thuringer or -- Summer Sausage, cut into 1 inch pieces
10 medium Pineapple chunks -- drained
1 medium Red Delicious Apple -- cut wedges
1 medium Summer Squash/Zucchini -- cut 1 inch pieces
2 small Onions, parboiled -- cut into
4 medium 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
2 tablespoons Sugar
1/2 teaspoon Thyme
1/4 teaspoon Fresh ground Pepper
1/2 teaspoon Salt

Preparation / Directions:

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

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