Throw a couple additional items in your shopping cart and you’ve got a great, grilled dinner in your future. The sausage is already cooked and doesn’t need to soak in any marinade to pick up flavor. Grilled veggies taste great on their own, and even better with a little dash of seasoning.
It’s worth noting that I use metal skewers because why waste money with one-and-done bamboo skewers? I’m also a big fan of flexible metal skewers, which seem to hold at least double the food as a regular skewer.
Don’t have a gas grill or don’t feel like cooking al fresco? Heat a little olive oil in a large frying pan and stir-fry the sausages and vegetables for a few minutes over medium-high heat.
No matter how you prepare this meal, it’s going to taste nice and springy with some pasta salad (no shame in buying some at the deli counter) or rice pilaf (which you’ll want to start before skewering the sausage and vegetables).
Speedy Sausage Skewers
12 ounces cooked chicken sausages, cut into one-inch slices
1 large red bell pepper, cut into one-inch pieces
8 ounces white or brown mushrooms
Creole seasoning (or favorite spice mix)
Prepare your grill (medium-high heat did the trick). Alternate sausage, peppers and mushrooms on skewers. Place skewers on platter and dust skewers with seasoning. Grill until sausage and veggies have some good grill marks but aren’t overly charred, turning skewers occasionally, about 8-10 minutes. Remove sausage and vegetables from skewers and serve.
