Grilled Sausage Tapas

Makes 6

ingredients

1/2 lbs Fully cooked Smoked Sausage,
cut into 1-1/2 inch pieces
1/2 lbs Fully cooked Bratwurst, cut
into 1-1/2 inch pieces
1/2 lbs Fully cooked Thuringer or
Summer Sausage, cut into
1 1/2 inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cut
into wedges
1 Summer Squash/Zucchini, cut
into 1 inch pieces
2 sm Onions, parboiled, cut into
wedges
4 Firm Plum or Cherry
Tomatoes, halved
4 md To 6 md Whole Mushrooms
1 Small Green and Red Bell
Pepper, cut into 1-1/2 inch
squares
Lemon Pepper Marinade/Sauce
3/4 C Olive Oil
3 tb Red Wine Vinegar
1/3 C Fresh Lemon Juice
2 ts Grated Lemon Rind
1 Clove Garlic, minced
2 tb Sugar
1/2 ts Thyme
1/4 ts Fresh ground Pepper
1/2 ts Salt

directions

In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92

Source: Massimo Paolini