SMOKED SAUSAGE AND VEGETABLE KABOBS
Build these no-grill kabobs with peppers, cauliflower, and smoky sausage cut in chunks, all brushed with prepared dressing.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour to marinate.
- To serve, alternately thread cauliflower, cucumber, bell pepper and sausage onto eight 8-inch skewers. Discard remaining dressing.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1/4 of Recipe, Sodium 850 mg, Sugar 7 g
SAUSAGE SQUASH KABOBS
Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. -Lisa Malynn Kent, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.
Nutrition Facts : Calories 385 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1491mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 3g fiber), Protein 22g protein.
SAUSAGE AND BACON KABOBS
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
- Cut each sausage into 5 pieces.
- Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
- Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
- Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
- INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.
GRILLED TURKEY SAUSAGE KABOBS
We love SOPP: sausage, onions, potatoes, and peppers all fried up in one pan. It's delicious. This a a summertime take on this one-dish staple. Instead of pan-frying it, you skewer it and grill. Drizzle with more olive oil, salt, and pepper after grilling if desired.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Turkey Sausage
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
- Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
- Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
- Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
- Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 22.7 g, Cholesterol 32.1 mg, Fat 5.3 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 790.1 mg, Sugar 6 g
SAUSAGE, SHALLOT, AND SQUASH ONE-PAN MEAL
This is a roasted one-pan dish that is great as a side dish, wonderful over pasta or rice, or fabulous on its own with crusty garlic bread!
Provided by 1010lisalynn
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
- Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.
- Bake in the preheated oven until vegetables are tender, about 25 minutes.
- Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 34.4 g, Cholesterol 27.2 mg, Fat 27.5 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 6 g, Sodium 506.8 mg, Sugar 5.7 g
ROASTED SAUSAGES WITH CABBAGE AND SQUASH
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
- Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
- Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.
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