Sausage Skewers
It took so long for Spring to appear up North we didn’t get to start grilling until almost June! Now we’re making up for lost time, grilling anything that lays still long enough. Joking! We had precooked sausages and other odds and ends that would make great skewers and a bottle of Italian dressing, dinner would be fast and easy.
My P.S. actually did all of the prep work, chopping and slicing the sausage, sweet red bell peppers, yellow summer squash, zucchini, and button mushrooms. He dug out the long skewers and we were ready to load them up.
Assembled ingredients
We had no plan, we just randomly stuck the ingredients and alternated them all. One last skewer was all veggies.
Filled skewers
My P.S. (Preparer of Sausage/hubby) poured the Italian dressing over the skewers and carried them out to the preheated grill. He is the grillmaster of the house, and I rarely follow him outdoors. I did this time to take a few photos.
Pour or brush Italian dressing over the skewers
He already had sliced onions and potatoes seasoned with salt, pepper and olive oil fashioned into little foil packets to go along with our skewers. They were done and just staying warm on a higher rack of the grill.
Skewers on the grill with potato packets on the upper rack
He laid out the skewers so that the wood handles were mostly out of the grill.
P.S. turning the skewers
P.S. poured more Italian dressing on each skewer, then closed the grill. He rotated the skewers several times to that they were evenly grilled. When they were done to his taste, he placed them on a baking sheet and brought them indoors along with the foil potato packets.
Grilled skewers
We served up the potatoes, which were browned and steaming. We emptied a couple of skewers onto each plate and dinner was served.
Potato packet perfectly browned
Delicious! The Italian dressing added a very nice zing of vinegar and seasonings to the meat and vegetables. The pepper was still crispy, as we like it, and the mushrooms were cooked perfectly.
Grilled sausage skewers and potatoes
We admitted we could have included cherry tomatoes, chunks of onion, and many other things. But these were what we had on hand and worked well together. Perhaps another time we will change up the ingredients for a new twist.
The salad dressing we used was Robusto Italian Dressing by Wishbone. It has red pepper flakes, hense the “robusto”. You could also use regular Italian dressing if you prefer less spicyness.
Sausage Skewers {Grilling with my P.S.!)
8 ounces button mushrooms; washed and stems trimmed
1 package jalapeno and cheddar sausages (we used Johnsonville brand)
1 small zucchini; sliced ¾” thick
1 small summer squash; sliced ¾” thick
1 red sweet bell pepper; cut into 1” square pieces (any color would do)
Wishbone Robusto Italian Dressing
Wash, trim and chop vegetables, mushrooms and sausages and place in bowls.
Using skewers, thread the ingredients, alternating them.
Coat with Italian dressing and place on grill. Turn every 4-5 minutes until browned around. Add more dressing halfway through grilling.
Serve hot with a side of grilled potatoes.
Serves 2 or 4 with side dishes
Grilled Potato Packets
Determine how many potatoes you want for each person and slice them very thinly. Place on large piece of foil (about 18”) and top with sliced onions if desired. Sprinkle with salt, pepper and drizzle with olive oil.
Fold center, then ends tightly, crimping well.
Place on grill and close lid. Place on higher rack to finish cooking while grilling meats.
P.S. said it takes about 40 minutes to cook through, but I’d check them at 25 to see how the heat of your grill is cooking them. He does turn the packets every 15 minutes or so.
