Barbequed Sausage Skewers
A recipe by Walter Staib
Serves 6
Skewers
- 6 8-inch to 12-inch skewers (bamboo or metal)
- 1 pound each Dietz & Watson® Ring Bologna, Kielbasa, knockwurst, cut into 2-inch pieces
- 1 red onion, cut into large pieces
- 1 large green bell peppers, cut into large pieces
- 1 large red bell peppers, cut into large pieces
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil
- 1 jar Dietz & Watson® Sweet Vidalia Onions in Sauce
- Barbeque sauce (Recipe to follow)
1. Make the Skewers: Make each kabob by placing a piece of kielbasa on the skewer, then place a strip of the onion, then the pepper on the skewer. Next, place a piece of the ring bologna, then a piece of onion, then the pepper on the skewer. Finally, place a piece of knockwurst, onion and pepper on the skewer. Each kabob will have one piece of each of the sausages and onions and peppers. Repeat until all skewers are full and ingredients are all used.
2. Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
3. Heat a grill to medium high heat and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside.
4. Baste with barbeque sauce. Serve with Vidalia onions
Barbeque Sauce
12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson® horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes
1. In a small bowl or glass, whisk together the barbeque sauce, honey, hot pepper sauce, red pepper flakes & horseradish.
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