Sausage and Vegetable Skewers
29
Jul
Jul
½ cup Brown Sugar
½ cup Deli-Style Mustard
Salt and Pepper
12 oz 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
1
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.
2
Soak 6 skewers in cold water for 20 Minutes to keep them from burning.
3
Cut the sausages on the diagonal into 1½-inch pieces.
4
Thread the sausage and vegetables alternately onto skewers; set aside.
5
In mixing bowl, combine the brown sugar and mustard. Add salt and pepper to taste.
6
Place each skewer on the grill and cook for approximately 2 Minutes. Turn and cook for another 2 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 another 5 Minutes or until the vegetables are tender and golden brown.
Ingredients
½ cup Brown Sugar
½ cup Deli-Style Mustard
Salt and Pepper
12 oz 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