Sausage Ka-Bobsleds
Yield: 4
Cooking Time: 15 min
Preparation Time: 15 min
Ingredients
1 lb (500 g) Italian, garlic, or your favorite spicy Ontario Pork sausage
1 medium green, red or yellow pepper, cut into squares
1 small zucchini, thickly sliced
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) lemon juice
1 clove garlic, minced
1 tsp (5 mL) EACH: dried oregano, basil, rosemary
1/2 tsp (2 mL) EACH: red hot chili flakes, crushed dried mint leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper
16 mushroom caps
(Variation -- vegetables like onions or tomatoes can also be added)
Cooking Instructions
Cut sausage into 1-inch (2.5 cm) pieces and place in a large plastic bag with pepper and zucchini pieces.
Combine remaining ingredients except mushrooms; pour into the bag. Seal bag and refrigerate 4 hours to overnight, turning bag over occasionally.
Drain marinade into a small saucepan; bring to a boil and boil for 1 minute. Alternately thread pieces of marinated sausage and vegetables and mushrooms on long metal skewers.
Barbecue kabobs over low heat, until the sausage is cooked through and well browned, about 15 minutes (or in oven on broil for 12-15 minutes), basting frequently with the marinade to prevent the vegetables from burning.
Serve over a mixture of wild and brown rice or wrap a generous slice of Italian bread around the kabob; slide out the skewer and eat as a hot sandwich.
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