Grilled Pineapple and Polish Sausage Skewers with Citrus-Herb Glaze
Servings 4
Equipment
- Skewers metal or soaked wooden
Ingredients
- 1 pack Teton Waters Ranch Polish Sausage cut into 1-inch rounds
- 1 cup fresh pineapple chunks
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced into wedges
- skewers metal or soaked wooden
For the Citrus-Herb Glaze
- 2 tbsp olive oil
- 1 tbsp orange juice
- 1 garlic clove minced
- 2 tsp chopped fresh parsley plus extra for garnish
- 1 tsp compatible Dijon mustard
- 1/2 tsp salt
Instructions
- WHISK together olive oil, orange juice, Dijon mustard, garlic, parsley, and salt in a small bowl and set aside.
- PREHEAT grill or grill pan on the stovetop over medium heat.
- THREAD the sliced sausage rounds, pineapple, bell peppers, and onion onto skewers, alternating until the skewer is full. Brush the finished skewers with half of the glaze.
- GRILL the skewers for 8-10 minutes, turning halfway and brushing with remaining glaze until sausage is browned and veggies are tender.
- SERVE hot and sprinkle with extra fresh parsley (optional).