Sausage and Vegetable Kebabs with Mustard Sauce
Portion: 4 entrees
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 inch slices (slice through the casings)
1 large red bell pepper, washed, seeded, de-ribbed and cut into 1 inch squares
1 small zucchini, washed, ends removed and cut into 3⁄4 inch slices
12 firm cherry or grape tomatoes, washed
- Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.
- 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.
- Brush the mustard mixture onto the sausage and vegetables.
- 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):
|Fat Total||19 grams|
© National Hot Dog & Sausage Council