Grilled sausage tapas
- Preparation: Grilled
- Course: Appetizers
- Cuisine: Continental Spanish
- Yield:
Grilled sausage tapas ingredients
- 1⁄2 lb Fully cooked smoked sausage
- -cut into 1-½ inch pieces
- 1⁄2 lb Fully cooked Bratwurst, cut
- -into 1-½ inch pieces
- 1⁄2 lb Fully cooked Thuringer or
- -Summer Sausage, cut into
- -1-½ inch pieces
- 10 Pineapple chunks, drained
- 1 Red Delicious Apple, cut
- -into wedges
- 1 Summer Squash/Zucchini, cut
- -into 1 inch pieces
- 2 small Onions, parboiled, cut into
- -wedges
- 4 Firm Plum or Cherry
- -Tomatoes, halved
- 4 med To 6 md Whole Mushrooms
- 1 Small Green and Red Bell
- -Pepper, cut into 1-½ inch
- -squares
- Lemon Pepper Marinade/Sauce
- 3⁄4 c olive oil
- 3 T Red Wine Vinegar
- 1⁄3 c Fresh lemon juice
- 2 t Grated Lemon Rind
- 1 Clove garlic, minced
- 2 T Sugar
- 1⁄2 t thyme
- 1⁄4 t Fresh ground pepper
- 1⁄2 t Salt
Cooking Grilled sausage tapas
1. In a large mixing bowl, add lemon pepper marinade ingredients.
2. Beat with a wire whisk until well blended.
3. Add sausage pieces and coat well, turning with a spatula.
4. Marinadei in refrigerator at least 1 hour, turning occasionally.
5. Preheat grill.
6. Alternate sausage with fruit and vegetables on skewers in as attractive fashion.
7. Place kabobs on grill; brush generously with remaining marinade.
8. Grilli 5 to 6 minutes - turning as needed.
9. Brush with marinade.
10. Serve immediately when hot.
11. Yield: 8 to 10 servings; 1-½ c marinade.
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