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Grilled Sausage Tapas

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4 - 6 medium Whole Mushrooms into 1-1/2 inch pieces
1 Small Green and Red Bell Pepper, cut into 1-1/2 inch squares
2 lb. John Morrell Loop Smoked Sausage, cut into 1-1/2 inch pieces
Lemon Pepper Marinade/Sauce
3/4 c. Olive Oil
10 Pineapple chunks, drained
3 tbsp. Red Wine Vinegar (non-flavored)
1 Red Delicious Apple, cut into wedges
1/3 cup Fresh Lemon Juice
2 tsp. Grated Lemon Rind
1 Summer Squash/Zucchini, cut into 1 inch pieces
1 Garlic Clove, minced
2 Tbsp. Sugar
2 small Onions, parboiled, cut into wedges
1/2 tsp. Thyme
1/4 tsp. Fresh ground Pepper
4 Firm Plum or Cherry Tomatoes, halved cut into 1-1/2 inch pieces
1/2 tsp. Salt


In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in an attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 min. - turning as needed. Brush with marinade. Serve immediately when hot.

Serving Size

6 servings