INGREDIENTS

INSTRUCTIONS

Choose any spicy cooked, cured or smoked sausage.  Varieties such as
unsliced salami or large pepperoni, cut into chunks, are easiest
because they need only heating through on the grill.  If using
uncooked chorizo or Italian sausage, precook it on grill or in
skillet before cutting into chunks.  Cut sausage into 1 inch chunks.
Roast peppers by grilling until charred all over.  Place under an
overturned bowl and let steam for 10 minutes.  Peel, seed and cut
lengthwise into 1 inch wide strips. Cut cheese into 1 inch chunks;
wrap a strip of rec pepper around each; set aside. In bowl, combine
mushrooms, garlic, basil and liquid drained from artichokes; toss to
coat well. (Can be covered and refrigerated up to 1 day.) Soak thin
bamboo skewers in cold water for at least 30 minutes to prevent them
from burning on grill.  Thread pepper-wrapped cheese, artichoke
hearts, sausage and mushrooms onto skewers; reserve marinade from
mushrooms. Cook on greased grill over medium heat for 4 minutes,
turning often and brushing with marinade.  Yield:  8 servings  Typed
in MMFormat by cjhartlin@email.msn.com  Source: Homemakers Magazine
June 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May
25, 1999

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