Toulouse Sausage Kabob (Quick and Easy)
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.
Toulouse Sausage Kabob
Ingredients
- 4 Moody's Pork Toulouse Sausages, cut each link into 4 to 5 pieces
- 1 Large yellow or red onion, cut in chunks
- 1 8 ounce pack of mushrooms
- 2 bell peppers (red, green or yellow), cut in chunks (use 2 colors for presentation)
- 1 cup cherry tomatoes Optional - tomatoes will cook faster and get mushy
- 2 TB Olive Oil
- Fresh chopped herbs of choice (all or some of each: rosemary, oregano, thyme, basil, parslet)
- Salt and Pepper
- 6 - 8 8" Bamboo skewers
Instructions
-
Soak the skewers in water for at least 15 minutes and preheat your grill
-
Toss the sausage, onions, mushrooms, tomatoes and peppers in a bowl with 1 T olive oil and salt and pepper
-
Thread ingredients onto the skewers alternating the sausage and vegetables
-
Grill kabobs, turning, until vegetables are slightly softened and the sausage begins to brown, 3 to 4 minutes per side
Tip
-
The onion may not cook as fast as the other ingredients so once its cleaned and just peeled, cut it in half and put in the micro for 1 minute, then cut it in chunks.
