In honor of the Super Bowl this coming Sunday, I’ve decided to do a few posts about different snacks you can make to eat while watching the game. That said, today’s post is all about sausage kebabs, a simple snack that can be prepared ahead and then cooked on the stove at the last minute before company arrives.
By Emily of (Mainly) Gluten Free in NYC
10 skewers (wooden*** or bamboo)
10 small mushrooms, cleaned and with stems cut off
1 medium yellow squash
1 medium zucchini
1/2 red pepper
1/2 green pepper
3 medium sausage links (any kind)
For the marinade:
1 T dijon mustard
1/2 cup olive oil
2 T lemon juice
1 tsp thyme
pinch of salt
***If you are using wooden skewers, make sure to soak them in water before threading any ingredients onto them.
Prepare the marinade by whisking together the mustard and oil in a medium size bowl. The volume of the mixture should increase slightly and be very smooth. Stir in lemon juice, thyme and salt. Cut the zucchini and squash into thin coin-shaped pieces and add to the bowl along with the mushrooms. Toss lightly and set aside.
Chop the peppers into small squares and set aside in a bowl. Lastly, chop the sausage into coins.
Once the skewers have been soaked, begin threading the sausage and vegetables in an alternating pattern. When all of the skewers have been threaded, heat a lightly greased grill pan over medium heat. Place the skewers on the pan, leaving as much of the skewer tips on the outside rim of the pan. Using a pair of tongs, gently turn the kebabs over once or twice, making sure the sausage and vegetables are evenly cooked, about 5-7 minutes. Turn off heat and remove from pan (with tongs). Allow the kebabs to cool for a few minutes so that the skewers aren’t too hot to pick up.