*  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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