Recipes

Barbecued Sausage Skewers

Barbecued Sausage Skewers
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Serves: 6

Ingredients:

Barbecued Sausage Skewers

1 pound each Dietz & Watson Ring Bologna, Dietz & Watson Kielbasa, Dietz & Watson Knockwurst, cut into 2-inch pieces
1 red onion, cut into large pieces
1 large green bell pepper, cut into large pieces
1 large red bell pepper, cut into large pieces
Salt to taste
Freshly ground black pepper to taste
Vegetable oil
1 jar Dietz & Watson Sweet Vidalia Onions in Sauce
Skewers 6 8-inch to 12-inch skewers (bamboo or metal)

Barbecue Sauce

12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes

 

Instructions:

Make the Skewers:

  1. Make each kabob by placing a piece of kielbasa on the skewer, then place a strip of the onion, then the pepper on the skewer. Next, place a piece of the ring bologna, then a piece of onion, then the pepper on the skewer. Finally, place a piece of knockwurst, onion and pepper on the skewer. Each kabob will have one piece of each the sausages and onions and peppers. Repeat until all skewers are full and ingredients are all used.
  2. Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
  3. Heat a grill to medium high heat and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside.
  4. Baste with barbeque sauce. Serve with Vidalia onions



Barbecue Sauce

  1. In a small bowl or glass, whisk together the barbecue sauce, honey, hot pepper sauce, red pepper flakes & horseradish.

 

 

 

Shopping List:

Barbecued Sausage Skewers

1 pound Dietz & Watson Ring Bologna
1 pound Dietz & Watson Kielbasa
1 pound Dietz & Watson Knockwurst
1 red onion
1 large green bell pepper
1 large red bell pepper
Salt to taste
Freshly ground black pepper to taste
Vegetable oil
1 jar Dietz & Watson Sweet Vidalia Onions in Sauce
Skewers: 6 8-inch to 12-inch skewers (bamboo or metal)

Barbecue Sauce

12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes