Sweet and Tangy Sausage Pepper Kabobs
Sweet and Tangy Sausage Pepper Kabobs
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 335335 cal |
| pro | 18 g18g pro |
| total fat | 23 g23g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 15 g15g carb |
| fibre | 2 g2g fibre |
| chol | 48 mg48mg chol |
| sodium | 863 mg863mg sodium |
| potassium | 354 mg354mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1313 iron |
| vit A | 1212 vit A |
| vit C | 110110 vit C |
| folate | 1010 folate |
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.
Ingredients
- 1 lb mild Italian sausages , cut in 24 pieces1 lb mild Italian sausages, cut in 24 pieces
- 2 Cubanelle peppers , seeded and cut in 32 pieces2 Cubanelle peppers, seeded and cut in 32 pieces
- 1 sweet red pepper , seeded and cut in 32 pieces1 sweet red pepper, seeded and cut in 32 pieces
- 1 red onion , cubed1 red onion, cubed
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar 2 tbsp balsamic vinegar
- 1-1/2 tsp packed brown sugar 1-1/2 tsp packed brown sugar
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/2 tsp dried oregano 1/2 tsp dried oregano
Preparation
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.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Dinner; Grill/Barbecue; Sausages; Red pepper; Red onions; Balsamic Vinegar; Brown sugar; 400 calories;
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