Sausage-Stuffed Pepper Kabobs
This is my entry in the Johnsonville® Kabob Creations contest . I stuff mini bell peppers with chunks of their chicken sausage to create a simple, quick and light summer dish that is perfect for the grill. I made two batches of these kabobs. For the first I used the Three Cheese Italian Style , and for the other I used their Chipotle Monterey Jack variety. Both were good, but the chipotle version was the clear winner at our house.
Instructions
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.
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®, but the recipe is completely my own.
Referenced in ingredients: my Memphis-style rub
