How To make Smoked Sausage &Amp; Fruit Kebobs
1 lb Hillshire Farm Smoked
-Sausage, and variety, -Regular, Beef, Lite or -Turkey, cut in bite-sized -pieces 1 Green pepper, sliced in
-square pieces 1 cn Pineapple chinks (15 oz)
-OR 1/2 Fresh pineapple, cut in
-chinks 1 cn Peaches (15 oz)
-OR 3 Fresh peaches, sliced
3 Green onions, sliced in 3"
-strips 3 tb Apricot preserves
1 1/2 tb Dijon mustard
4 12" skewers
GLAZE: Stir together apricot preserves with mustard in small bowl. KEBOBS: Assemble kebobs on skewers, alternating Hillshire Farm Smoked Sausage with peppers, fruit, and onions. (If using bamboo skewers, soak skewers in water for at least 30 minutes prior to assembling kebobs to prevent burning.) Brush kebobs with half of glaze. Grill over medium coals for 5 minutes. Turn kebobs, brush on remaining glaze and continue grilling about 5 minutes. Total preparation and cooking time: 20 minutes. -----
How To make Smoked Sausage &Amp; Fruit Kebobs's Videos
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This is as easy as it gets on the grill Kabobs.
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Turkey Quick Tips - Grilled Turkey and Summer Fruit Kebabs
Kebabs:
Ingredients:
1 each - skewer of watermelon, pineapple
- 3 pieces each, 1 ½” x 1 ½ ”
- Lightly seasoned with salt & pepper
1 each - skewer of turkey breast
- 3 pieces, 1 ½ “x 1 ½ “
- Lightly seasoned with salt & pepper
Olive Oil spray as needed
¼ cup couscous
4 Blood Orange Segments each
1 ½ oz. Blood Orange Vinaigrette (see below)
Method of Preparation:
1. Lightly olive oil spray & season with sea salt & pepper the turkey skewer(s).
2. On a clean, lightly oiled char-broiler, start the turkey skewer (s) over medium high heat. Mark each side; do not overcook (cook to 165ºF) approximately 15 – 20 minutes.
3. Flash grill the watermelon skewer (seasoned with olive oil, sea salt & black pepper) over the clean, lightly oiled hot grill.
4. Prepare couscous according to package instructions
5. Arrange the plate with couscous. Top skewers with the blood orange segments.
6. Drizzle with the Blood Orange Vinaigrette.
Easy Blood Orange Vinaigrette:
Ingredients:
¾ cup blood orange juice
1 each - blood orange zest
1 Tbsp. white balsamic vinegar
2 Tbsp. lemon juice, fresh
1 each - shallot, minced
2 Tbsp. honey
½ tsp. black pepper, fresh ground
¾ cup olive oil
½ tsp. salt
1 Tbsp. mint, fresh chopped
1 Tbsp. basil, fresh chopped
Method of Preparation:
1. Blend together all the ingredients except for olive oil, mint, and basil. Blend well.
2. Slowly whisk in the olive oil, adjust salt and pepper to taste.
3. One hour prior to using fold in the basil and mint.
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Salty halloumi, juicy sweet peaches, and savoury smokey char from the BBQ, this is an absolute must try!
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When we want to keep things simple, but super flavorful, we turn to the grill—and incorporate ingredients like Zatarain's Cajun Style Smoked Sausage. It pairs perfectly with summer vegetables (plus, some sweetness from the peaches). Topped with a quick and easy chimichurri, they’re unbeatable for warm evenings spent outside. #f52partner
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We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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GF – This is a Gluten-Free recipe
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