The Culinary Connoisseur
Grill it Quick
25
Jul
Jul
While most foods cook pretty quickly on a grill, when you
need something really fast and flavorful try sausages. You can grill them on
their own, but when you stick them on a skewer with some vegetables and a tasty
sauce and you’ve got a gourmet meal in no time at all.
need something really fast and flavorful try sausages. You can grill them on
their own, but when you stick them on a skewer with some vegetables and a tasty
sauce and you’ve got a gourmet meal in no time at all.
There are so many flavorful sausage options now from
sweet to spicy, meat to chicken. Cutting them in chunks ensures quick, even
cooking. Combining them with veggies takes them from snack food to pretty
appetizers faster than you can get the salad on the table.
sweet to spicy, meat to chicken. Cutting them in chunks ensures quick, even
cooking. Combining them with veggies takes them from snack food to pretty
appetizers faster than you can get the salad on the table.
18 mini potatoes
12 ounces American-style sausage, cut into 1″ pieces
1/2 cup pure maple syrup or honey
1 cup beer
1 teaspoon kosher salt
chopped parsley for garnish
fresh ground pepper
Heat grill to medium-high heat. Scrape grates clean with a metal brush and
then brush with oil or wipe with an oil-dampened paper towel.
then brush with oil or wipe with an oil-dampened paper towel.
Soak 6 skewers in cold water for 20 minutes to keep them
from burning.
from burning.
Place the potatoes over 2 chopsticks or skewers and slice
halfway through each potato several times to create the hasselback potatoes. Slice each sausage into 2” pieces. Alternate threading sausages and potatoes on
the skewers. Whisk together maple syrup, beer and salt.
Drizzle half of mixture over skewers.
halfway through each potato several times to create the hasselback potatoes. Slice each sausage into 2” pieces. Alternate threading sausages and potatoes on
the skewers. Whisk together maple syrup, beer and salt.
Drizzle half of mixture over skewers.
Grill skewers, basting with beer sauce until golden brown
and piping hot. Garnish with pepper and parsley. Serve with grainy mustard for
dipping.
and piping hot. Garnish with pepper and parsley. Serve with grainy mustard for
dipping.
2 tablespoons canola oil, plus more for the grill grates
1 pound chicken breast cut into 1 1/2-inch chunks
1 teaspoon dried oregano
kosher salt and ground pepper
1 small red onion, cut into 2-inch pieces, layers
separated
separated
1 red bell pepper (ribs and seeds removed), cut into ½
inch pieces
inch pieces
12 ounces hot Italian sausage, cut in pieces
Soak eight 6-inch-long wooden skewers in water for 15
minutes.
minutes.
Heat grill to medium; lightly oil grates using a barbecue
brush or paper towel dampened with oil.
brush or paper towel dampened with oil.
Season the chicken pieces generously with oregano, salt,
and pepper. Alternately thread chicken, onion, and sausage onto skewers.
and pepper. Alternately thread chicken, onion, and sausage onto skewers.
Grill the skewers, turning occasionally, until chicken is
cooked through, about 15 to 20 minutes. Serve skewers with Mediterranean
couscous or rice.
cooked through, about 15 to 20 minutes. Serve skewers with Mediterranean
couscous or rice.
1 12 oz. Polish sausage
2 medium zucchini
2 medium yellow squash
8 oz. sliced mushrooms
1/2 large red onion
Light olive oil
Italian seasoning
Heat grill to medium-high heat. Scrape grates clean with a metal brush and
then brush with oil or wipe with an oil-dampened paper towel.
then brush with oil or wipe with an oil-dampened paper towel.
Soak 6 skewers in cold water for 20 minutes to keep them
from burning.
from burning.
Wash and slice veggies into 2” chunks. Slice sausage into
1 inch pieces.
1 inch pieces.
Skewer the sausage and vegetables in alternating
patterns. Drizzle with olive oil and sprinkle generously with Italian
seasoning.
patterns. Drizzle with olive oil and sprinkle generously with Italian
seasoning.
Grill skewers, 8-10 minutes until sausages are browned
and vegetables slightly charred.
and vegetables slightly charred.
½ cup brown sugar
½ cup deli-style mustard
Salt and pepper
12 ounces Mexican Sausage
1 green pepper seeded and cut into large pieces
1 red pepper seeded and cut into large pieces
1 large sweet Vidalia onion, quartered
2 ears of corn, peeled and cut into 1-inch rounds
Heat grill to medium-high heat. Scrape grates clean with a metal brush and
then brush with oil or wipe with an oil-dampened paper towel.
then brush with oil or wipe with an oil-dampened paper towel.
Soak 6 skewers in cold water for 20 minutes to keep them
from burning.
from burning.
Cut the sausages on the diagonal into 1½-inch
pieces.
pieces.
Thread the sausage and vegetables alternately onto
skewers; set aside.
skewers; set aside.
In mixing bowl, combine the brown sugar and mustard. Add
salt and pepper to taste.
salt and pepper to taste.
Place each skewer on the grill and cook for
approximately 2 minutes. Turn and cook for 2 more minutes.
Brush each kabob with the glaze mixture while still on the grill. Turn again
and add more glaze, making sure not to burn. Continue grilling
for 5 more minutes or until the vegetables are tender and golden
brown.
approximately 2 minutes. Turn and cook for 2 more minutes.
Brush each kabob with the glaze mixture while still on the grill. Turn again
and add more glaze, making sure not to burn. Continue grilling
for 5 more minutes or until the vegetables are tender and golden
brown.