Barbecued Polish Sausage Kabobs

Yield:
4 kabobs

Serve with Pork 'n Beans and coleslaw

Ingredients:

  1. 4 fully cooked Polish sausage, cut into 16 pieces (about 12 ounces)
  2. 1 large green bell pepper, cut into 12 chunks
  3. 1 can (8 ounce) pineapple chunks, drained
  4. 1 onion, cut into 12 chunks
  5. 8 fresh mushrooms, cleaned
  6. 4 cherry tomatoes
  7. 1/2 cup barbecue sauce
Directions:

Heat grill. Alternately thread sausage, green pepper, pineapple, onion and mushrooms on four 12- inch skewers, ending each with a cherry tomato.

When ready to barbecue, place kabobs in gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals.

Cook 3 minutes. Brush with barbecue sauce; turn and brush with additional sauce. Cook an additional 3 to 4 minutes or until sausage is hot and browned.

*Frozen pearl onions, thawed, or pearl onions from a jar can be substituted for fresh onions.

Recipe Compliments of Pillsbury Classic Cookbook, #150


TDS 3