Name: Grilled Sausage Tapas
Ingredients: 1/2 lb Fully cooked Smoked Sausage, cut into 1-1/2 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Appetizers, Meats	6	Servings

INGREDIENTS

1/2	lb	Fully cooked Smoked Sausage, cut into 1-1/2 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

INSTRUCTIONS

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 SHARED BY:Jim
Bodle 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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