Grilled Skewered Sausages Food

GRILLED SAUSAGE AND VEGGIE SKEWERS

Steps:

• Preheat grill or grill pan on medium.
• Place all ingredients including seasonings and oil together in a bowl and mix well. Thread onto skewers, alternating sausages and vegetables.
• Place skewers onto the grill, turning occasionally, until the vegetables and the sausage is cooked through, approximately 10-15 minutes.
• Transfer skewers to a platter or plate and serve.

SAUSAGE-AND-PEPPER SKEWERS

Steps:

• Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
• Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
• Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
• Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
• Photography by Antonis Achilleos

GRILLED SAUSAGE WITH SPICY SAUCE

Steps:

• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
• Serve this dish with Tangy Corn Relish.
• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.

ANTIPASTO SAUSAGE SKEWERS

Steps:

• Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
• Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.

GRILLED ITALIAN SAUSAGE KABOBS

Steps:

• Mix pizza sauce, basil, and oil; reserve.
• Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
• Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
• Place olive on tip of each skewer.
• Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
• Heat remaining pizza sauce mixture to boiling; serve with kabobs.

GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE

Steps:

• Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
• Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
• Arrange skewers on platter. Serve with remaining bowl of glaze.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

TUSCAN GRILLED CHICKEN, SAUSAGE, & SAGE SKEWERS

Steps:

• Make Rosemary-Garlic Oil by heating olive oil and garlic in a small saucepan over medium heat, stirring occasionally until garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from heat and let cool to room temperature. You can make this up to 5 days in advance. Store, covered, in refrigerator.
• Up to one day ahead and at least a couple of hours before serving, toss chicken in a medium bowl with 2 tablespoons of Rosemary-Garlic Oil, 1 teaspoons fresh rosemary, 1 teaspoons kosher salt, and 1/2 teaspoons freshly ground black pepper.
• Divide 1/2 cup of Rosemary-Garlic Oil into 2 small bowls (one for grilling, one fore serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12" metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
• Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. COntinue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through but not overdone (check by slicing into a couple of the thicker pieces), about another 10 minutes.
• Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.