Get recipe after the break...
Ingredients
1 package (12 oz) Johnsonville® chicken sausage (any variety), sliced to 1"
8-10 Mini bell peppers, sliced to 1"
1 medium Red onion, peeled and quartered so that the petals are intact
2 tsp Your favorite BBQ seasoning (I used my Memphis-style rub)
2 Tbsp Honey
1 Tbsp Butter, unsalted, melted
2 tsp Worcestershire sauce
Canola oil cooking spray
Method
Note: If you use wooden skewers be sure to soak them in water for at least an hour before assembling your kabobs. This will help to prevent them from burning.
Whisk together the honey, butter and Worcestershire sauce in a small bowl and set aside.
Insert each piece of sausage into a ring of pepper as best you can. As the pieces of pepper get smaller you will have to trim the sausage pieces to fit. Some of the rings will split, but that's fine.
Prepare your grill for direct grilling at medium heat (300-325°).
Thread the wrapped sausage onto a skewer with a piece of onion between each. Repeat with the remaining sausage.
Thread the wrapped sausage onto a skewer with a piece of onion between each. Repeat with the remaining sausage.
Spray all sides of each kabob with the cooking spray and grill them direct for about four minutes. Turn them over, brush with the honey mixture, and grill another 4-5 minutes.
Brush again with the honey mixture, then remove the kabobs from the grill.
Serve and enjoy.
Serving suggestions: I served mine on saffron rice with some grilled pineapple. They would also be great tossed into some simple butter and garlic pasta.
Disclaimer: This post is in partnership with Johnsonville®...the recipe taken from paddio daddio
Serve and enjoy.
Serving suggestions: I served mine on saffron rice with some grilled pineapple. They would also be great tossed into some simple butter and garlic pasta.
Disclaimer: This post is in partnership with Johnsonville®...the recipe taken from paddio daddio
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