*  Exported from  MasterCook  *
 
                           GRILLED SAUSAGE TAPAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Fully cooked Smoked Sausage,
                         -cut into 1-1/2 inch pieces
      1/2   lb           Fully cooked Bratwurst, cut
                         -into 1-1/2 inch pieces
      1/2   lb           Fully cooked Thuringer or
                         -Summer Sausage, cut into
                         -1-1/2 inch pieces
   10                    Pineapple chunks, drained
    1                    Red Delicious Apple, cut
                         -into wedges
    1                    Summer Squash/Zucchini, cut
                         -into 1 inch pieces
    2       sm           Onions, parboiled, cut into
                         -wedges
    4                    Firm Plum or Cherry
                         -Tomatoes, halved
    4       md           To 6 md Whole Mushrooms
    1                    Small Green and Red Bell
                         -Pepper, cut into 1-1/2 inch
                         -squares
                         Lemon Pepper Marinade/Sauce
      3/4   c            Olive Oil
    3       tb           Red Wine Vinegar
      1/3   c            Fresh Lemon Juice
    2       ts           Grated Lemon Rind
    1                    Clove Garlic, minced
    2       tb           Sugar
      1/2   ts           Thyme
      1/4   ts           Fresh ground Pepper
      1/2   ts           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 as attractive fashion. Place kabobs on grill; brush generously
   with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush
   with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C
   marinade
   
   SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
   Bodle 7/92
  
 
 
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