Sausage Kabobs with Mustard-Beer Baste


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Sausage Kabobs with Mustard-Beer Baste
Sausage Kabobs with Mustard-Beer Baste
Ingredients
1 tbsp. butter
1 onion, peeled and chopped
1 cup beer
2 tbsp. Dijon mustard
1 tbsp. brown sugar
1 (19.76 oz.) package Johnsonville Beer N Bratwurst Sausage, sliced diagonally 1/2-inch thick
1 small red bell pepper, cut into 1-inch cubes
1 small yellow bell pepper, cut into 1-inch cubes
1 small orange bell pepper, cut into 1-inch cubes
2 small zucchini, sliced 1/2-inch thick
2 small yellow squash, sliced 1/2-inch thick
1/2 red onion, peeled and cut into 1-inch pieces
8 tiny red potatoes, cooked
Directions

Prep: 20 minutes, Cook: 30 minutes, Serves: 4

1. Melt butter in a small saucepan. Add onion and cook over low heat for 10 minutes or until very soft. Add beer, mustard and brown sugar. Bring to a boil; reduce heat and simmer for 5 minutes.

2. Meanwhile, thread sausage and vegetables onto skewers. Grill over medium heat for about 10 to 15 minutes, turning and basting with half the beer mixture, until lightly charred and cooked through.

3. Remove skewers from grill and place on a serving platter; pour remaining beer mixture over the top.

Counting carbs? Omit the potatoes and save about 55 carbs!

Tip! Place slices of leftover sausage and vegetables into warmed rolls. Top with sautéed onions.

Wine Suggestion

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