Sunday, August 8, 2010

Sausage Kabobs

One of our purchases at Jungle Jim's

We actually purchased several packages

of the smoked sausage links.

When we first moved to B-town

twelve years ago

we used to travel back to Cincinnati quite frequently

as we had many ties to the area.

One of my husband's coworkers

requested that we bring back several

packages of Queen City Sausage for him

each time we went to Cincy.
Heh, we were runners.

It's just too bad we can't get these sausages here.

So, now that I have several packages,

I need to find a way to use them.

Not to worry.

I have a plan.

But first,

here is the finished plating,

complete with salad.

I opted to cut each sausage into four pieces.

Four times six works out for four servings.

Get it?

I also cut up a yellow and red bell pepper

and a Vidalia onion into large pieces.

I then threaded these onto skewers.

Sneaky me,

getting veggies into my family.

I wanted to go with a fruity barbecue sauce,

so I mixed some seedless raspberry jam in with

my homemade best barbecue sauce.

I decided that a rice pilaf would be a nice addition to the meal.

Here I have

1 cup Kasmati rice*

1/4 cup diced celery

1/3 cup diced carrot

1/4 cup diced onion

2 cloves garlic, grated

2 tablespoons butter

kosher salt, to taste

1/4 cup frozen peas

*Your favorite rice may be substituted.

Add all ingredients except for peas to water

and prepare rice according to package directions.

Remove from heat and stir in frozen peas.

Heat kabobs over grill,

brushing with barbecue sauce

as you turn the kabobs.

Remove from skewers and serve with remaining sauce.

1 comment:

Rosie Hawthorne said...

I got lots of sausage. From Smith's Red and White in Rocky Mount and Xmaskatie's source. I need to do this.