Monday, August 22, 2011

Sausage Kabobs

I have never done a kabob with sausage before but decided it would be nice to do something different, so here goes nothing.

Caesar Salad with homemade dressing
Cut the romaine lettuce into small pieces then added just enough dressing and then tossed.  Then added a few shavings of Parmesan cheese.

Caesar Dressing

¼ cup Lemon Juice  
¼ tsp. coarse black pepper  
1 tsp. Dijon Mustard  
1‐2 tsp. Sugar  
2 pressed garlic cloves  
¼ cup grated Romano or Parmesan cheese  
1 cup vegetable oil or extra virgin olive oil

The pork sausage came from a farm in Blacksburg, Virginia.  They pasture all of their animals.  The sausage is done in a German style (spices, etc).  I cut the sausage into chunks and then layered it on skewers with green pepper and red onion.  I drizzled the kabobs with a little extra virgin olive oil, some fresh ground pepper and a little bit of garlic powder.  They were grilled on indirect heat at about 400 degrees for 20 minutes.  

The kabobs were served over basmati rice.

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