Sweet and Tangy Sausage Pepper Kabobs

Sweet and Tangy Sausage Pepper Kabobs 150 Author: Canadian Living Credits: Sweet and Tangy Sausage Pepper Kabobs 150

You can use any type of sausage for these sweet glazed kabobs – also try honey garlic or hot Italian. Using metal skewers saves you the 30 minutes it would take to soak bamboo skewers.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2011

Ingredients

  • 1 lb mild Italian sausage cut in 24 pieces
  • 2 Cubanelle peppers seeded and cut in 32 pieces
  • 1 sweet red pepper seeded and cut in 32 pieces
  • 1 red onion cubed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano

Method

Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion.

In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Nutritional facts Per serving: about

  • Sodium 863 mg
  • Protein 18 g
  • Calories 335.0
  • Total fat 23 g
  • Potassium 354 mg
  • Cholesterol 48 mg
  • Saturated fat 7 g
  • Total carbohydrate 15 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick & Easy

Sweet and Tangy Sausage Pepper Kabobs

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