Grilled Sausage Tapas
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Grilled Sausage Tapas
1/2 lb Fully cooked Smoked Sausage, cut into -1/2 inch pieces
1/2 lb Fully cooked Bratwurst, cut into 1-1/2 inch pieces
1/2 lb Fully cooked Thuringer or Summer Sausage, cut into 1-1/2 inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cut into wedges
1 Summer Squash/Zucchini, cut into
1 inch pieces 2 sm Onions, parboiled, cut into wedges
4 Firm Plum or Cherry Tomatoes, halved
4 md To 6 md Whole Mushrooms
1 Small Green and Red Bell Pepper, cut into
1-1/2 inch-squares Lemon Pepper Marinade/Sauce
3/4 c Olive Oil
3 tb Red Wine Vinegar
1/3 c Fresh Lemon Juice
2 ts Grated Lemon Rind
1 Clove Garlic, minced
2 tb Sugar
1/2 ts Thyme
1/4 ts Fresh ground Pepper
1/2 ts 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
From: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92
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