Recipe

Hot Smoked Sausage Kabobs

Name: Hot Smoked Sausage Kabobs
Yield: 4
Ingredients: 4 Boar’s Head® Smoked Uncured Sausages; 1 Green pepper (seeded and cut into wedges); 1 Red pepper (seeded and cut into wedges); 1 lrg. Sweet onion (quartered lengthwise and halved crosswise); 2 lrg. Ears of corn (peeled and cut into 1-inch rounds); 4 Bamboo skewer (soaked in water); 3 tbsp Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce; 1 tbsp Boar’s Head® Delicatessen Style Mustard

Fire up the grill for a perfect dinner packed with flavor in under 10 minutes.

Serves

Ingredients

Boar’s Head_® Smoked Uncured Sausages

Green pepper, seeded and cut into wedges

Red pepper, seeded and cut into wedges

1lrg.

Sweet onion, quartered lengthwise and halved crosswise

2lrg.

Ears of corn, peeled and cut into 1-inch rounds

Bamboo skewer, soaked in water

3tbsp

Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce

1tbsp

Boar’s Head_® Delicatessen Style Mustard

Instructions

01Preheat the grill to medium high.
02Cut the sausages on the diagonal into 1½-inch pieces.
03Thread the sausage and vegetables alternately onto skewers; set aside.
04In mixing bowl, combine the brown sugar & spice glaze and mustard.
05Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
06Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.

Made with