| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Italian | Barbecue, Meats, Vegetables | 8 | Servings |
INGREDIENTS
| 12 | oz | Spicy sausage such as salami, pepperoni, chorizo or Italian sausage |
| 2 | lg | Sweet red peppers |
| 8 | oz | Provolone cheese |
| 16 | sm | Mushrooms |
| 2 | Cloves garlic, minced | |
| 1/2 | ts | Dried basil |
| 1 | Jar (6 oz.) marinated artichoke hearts |
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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