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Wednesday, July 29, 2015

Smoked Sausage Kabobs with Potatoes

Photo courtesy of the Cooking Corner.
    Not long ago we had a kabob throw down at home. Two of my sons both grilled two types of kabobs for dinner.
    The youngest son assembled his kabobs using smoked sausage, peppers, onions and small potatoes cut in 1/8ths. All of his ingredients were very thin sliced and sprinkled with a touch of mesquite seasoning. His trick was to brush butter on the kabobs with each rotation, preferring a lower, slower flame to prevent char.
    These were simple ingredients that were easily assembled. The time it took to do all of the slicing made the outcome well worth the effort.

Smoked Sausage Kabobs with Potatoes
7-8 small Yukon gold potatoes, cut into 1/8th pieces
2 lb. smoked sausage, cut in 1/4 inch slices
1 onion, sliced thin
1 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
salt and pepper
onion salt
2 tsp. mesquite seasoning (McCormick's)
1/8 cup vegetable oil
3 T. butter melted

Mix seasonings and vegetable oil in a large bowl until well blended.

Put potatoes, peppers, onions and smoked sausage in bowl and toss to coat with spices.

Places alternately on skewers. Let rest until grill is hot.

Cook skewers of medium low heat, rotating as needed, brushing with butter after each turn. Continue cooking until veggies are tender and potatoes cooked through, about 20 minutes.

Serves 10-12.

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