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SAUSAGE - Picnic Sausage & Potato Kebabs
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Mustard Sauce: | |
1/4 c | mayonnaise |
2 tbsp | stone-ground mustard |
Kebabs: | |
3/4 lb | petite new potatoes, (10-12) |
1/4 c | water |
1 tsp | olive oil |
1 | garlic clove, pressed |
3/4 tsp | dried dill weed |
1/8 tsp | salt |
1/8 tsp | pepper |
6 lg | green onions |
1 lb | cooked smoked sausage |
12 | cherry tomatoes |
Prepare grill. For mustard sauce, mix mayo and mustard. Cover and refrigerate until ready to use.
For kebabs, cut potatoes in half. Place potatoes and water in micro-cooker; cover. Microwave on HIGH 5-7 minutes, just until potatoes are fork-tender; drain. Drizzle with oil. Add garlic and seasonings; mix gently.
Trim root ends from green onions. Cut 24 pieces, each 2 inches long. Reserve green tops for another use. Add onions to potatoes and toss gently.
Cut sausage diagonally into 1-inch pieces. Alternately thread sausage, potatoes, onions and cherry tomatoes onto six skewers.
Grill kebabs, uncovered, 6-8 minutes or until sausage is browned, turning frequently. Serve kebabs with mustard sauce.
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