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Grilled sausage tapas

Grilled sausage tapas
Preparation: Grilled

Course: Appetizers

Cuisine: Continental Spanish

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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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