Kebob Basics

My Sausage Sister and Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

INGREDIENTS:

(suggested vegetables)

sausages
onions
zucchini
red potatoes (partially cooked)
cherry tomatoes
green peppers
mushrooms
asparagus
eggplant
red peppers
squash or pumpkin (partially cooked)
marinade of choice

METHOD:

Start with a sausage choice from SAUSAGE SISTER & ME. Try Thai One On, Merry! Merry! Cranberry, Davinci’s Dog, Ya Ya Jamaica, Texas Two Step, or Leave It To Cleaver. Cut sausage diagonally into 4 or 5 pieces. Cut vegetables of choice into 1-2 inch chunks.

Alternating meat and vegetables, thread the pieces onto a skewer until you reach the end. If using wooden skewers, soak the skewers in water about 2 hours. Metal skewers, especially the ones with squared off edges, make turning the kebobs easier.

Drizzle with marinade and allow to marinate for 2-4 hours in the refrigerator. A simple marinade is a drizzle of olive oil and salt and pepper.

Preheat the oven broiler or grill to a medium high heat. Cook and turn 15-18 minutes or until done and edges are browned, turning several times to ensure even cooking.

SAUSAGE SISTER FAVORITE KEBOBS

Skewer slices of Rajun Cajun sausage with onion, red pepper, and raw shrimp. Baste with a hot barbecue sauce while grilling.

Skewer slices of Zeus Almighty Greek chicken sausage with onions and peppers. Grill, slide into a pita pocket half and serve with Tzatziki sauce. ( 1 cup plain yogurt, ½ cup peeled grated cucumber, 2 Tbsp. minced onion, ¼ tsp minced garlic, 1 Tbsp. olive oil, 1 Tsp. Kosher salt, 1 tsp. lemon juice, 1 tsp. minced fresh mint or parsley)