| 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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