Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/226/
Barbecued Polish Sausage Kabobs
Serve with Pork 'n Beans and coleslaw
Yield: 4 kabobs
Ingredients
| 4 | fully cooked Polish sausage, cut into 16 pieces (about 12 ounces) | ||
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| 1 | large green bell pepper, cut into 12 chunks | ||
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| 1 | can | (8 ounce) pineapple chunks, drained | |
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| 1 | onion, cut into 12 chunks | ||
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| 8 | fresh mushrooms, cleaned | ||
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| 4 | cherry tomatoes | ||
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| 1/2 | cup | barbecue sauce | |
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Nutrition Facts
Yield: 4 kabobs
Approximate Nutrient Content per serving:
| Calories: | 310 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12g | |
| Cholesterol: | 13g | |
| Sodium: | 920mg | |
| Total Carbohydrates: | 53mg | |
| Protein: | 23g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat grill. Alternately thread sausage, green pepper, pineapple, onion and mushrooms on four 12- inch skewers, ending each with a cherry tomato.
When ready to barbecue, place kabobs in gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals.
Cook 3 minutes. Brush with barbecue sauce; turn and brush with additional sauce. Cook an additional 3 to 4 minutes or until sausage is hot and browned.
*Frozen pearl onions, thawed, or pearl onions from a jar can be substituted for fresh onions.
Recipe Compliments of Pillsbury Classic Cookbook, #150
Please note that some ingredients and brands may not be available in every store.
Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/226/
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