Portion: 4 entrees

Ingredients:

4 12-inch wooden skewers, soaked in water for 30 minutes
2 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 tsp. coarsely ground black pepper
1 pound FRESH BRATWURST OR ITALIAN SAUSAGE LINKS, cut into 3⁄4” slices (slice through the casings)
1 large red bell pepper, washed, seeded, de-ribbed and cut into 1” squares
1 small zucchini, washed, ends removed and cut into 3⁄4” slices
12 firm cherry or grape tomatoes, washed

Directions:

1. Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.
2. On each skewer, alternately thread the sausage and vegetable chunks, beginning and ending each skewer with red pepper cubes. Leave a small space between the sausage pieces so the sausage will cook through.
3. Brush the mustard mixture onto the sausage and vegetables.
4. Prepare the grill with medium heat coals (white-ash glowing embers) or preheat the broiler. Grill or broil the kebabs on an oiled rack, about 6-8 inches from the heat. Using tongs, turn the skewers every 5 minutes and continue to cook for a total of 18 to 20 minutes, or until the sausage is cooked through to 160 degrees F. internal temperature.

Nutritional Information (per serving):

Calories 238
Protein   10 grams
Carbohydrates      8 grams
Fat-total 19 grams
Cholesterol 35 mg
Sodium   519 mg

 
 
© National Hot Dog & Sausage Council