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Smoked Sausage Kabobs with Beer-Mustard Sauce
By: Lightlife
Serving Amount: 4
Prep Time: 20 Minutes
Ingredients:
| 1 pkg Smart Sausages® Smoked Style | | 4 10-inch bamboo or metal skewers | | 12 baby red potatoes (about 1 1/2 inches in diameter) | | 1/2 to 1 small sweet onion, cut into 3/4-inch wedges | | coarse ground black pepper to taste |
If using bamboo skewers, up to 30 minutes before grilling, soak skewers in water to prevent burning.
Prepare sauce; set aside.
Cook potatoes in lightly salted gently boiling water about 8 minutes or just until slightly tender. Drain and immediately rinse with cold or ice water. Drain again.
Preheat gas grill to medium-hot for direct grilling. Meanwhile, alternately thread potatoes, sausages, and onion pieces on the skewers, leaving 1/4 inch between pieces.
Grill kabobs, uncovered, for 8 to 12 minutes or until potatoes and onions are tender and sausages are hot, turning and brushing occasionally with beer-mustard sauce. Transfer kabobs to serving platter or dinner plates. Brush again with sauce. If desired, season to taste with pepper.
Beer-Mustard Sauce: Combine 1/4 cup stone-ground mustard,
2 tablespoons melted unsalted butter, 2 teaspoons dark molasses, and
1/4 teaspoon coarse-ground black pepper. Stir in 1/4 cup porter or nonalcoholic amber beer until foam subsides. Makes about 3/4 cup.
Recipe Variation
Smoked Sausage-and-Onion Hoagies: Prepare and grill kabobs as directed, except omit the potatoes and use the entire small sweet onion. At the end of grilling, lightly toast the insides of 4 split hoagie buns. Brush remaining sauce or additional stone-ground mustard on insides of buns. Transfer grilled sausages and onions to the buns. Makes 4 servings.
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