Toulouse Sausage Kabob
Total Time
30 mins
Moody’s Toulouse sausage is the best I’ve tasted this side of France! It’s a garlic lover’s delight and is made in same rustic fashion as the best sausages from Southwest France.
Servings: 4
Ingredients
- 4 Moody’s Toulouse sausages cut each link into 4 to 5 pieces
- 1 yellow or red onion, large cut in chunks
- 1 pack of mushrooms about 8 oz
- 2 bell peppers red, green or yellow, cut in chunks (use 2 colors for presentation)
- 1 C cherry tomatoes optional – tomatoes will cook faster and get mushy
- 1- 2 T olive oil
- Fresh chopped herbs of choice all of some of each: rosemary, oregano, thyme, basil, parsley
- Salt and pepper
- 6-8 Bamboo skewers 8-inch
Instructions
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Soak the skewers in water for at least 15 minutes and preheat your grill.
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Toss the sausage, onions, mushrooms, tomatoes and peppers in a bowl with 1 T olive oil and salt and pepper and coat.
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Thread ingredients onto the skewers alternating the sausage and vegetables.
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Grill kabobs, turning, until vegetables are slightly softened and the sausage begins to brown, 3 to 4 minutes per side.
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Tip: The onion may not cook as fast as the other ingredients so once it’s cleaned and peeled, cut it in half and put in the microwave for about 1 minute, then cut it in chunks.
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