https://greenupiga.com/Recipes/Detail/226/
Serve with Pork 'n Beans and coleslaw
Yield: 4 kabobs
4 | fully cooked Polish sausage, cut into 16 pieces (about 12 ounces) | ||
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1 | large green bell pepper, cut into 12 chunks | ||
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1 | can | (8 ounce) pineapple chunks, drained | |
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1 | onion, cut into 12 chunks | ||
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8 | fresh mushrooms, cleaned | ||
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4 | cherry tomatoes | ||
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1/2 | cup | barbecue sauce | |
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Yield: 4 kabobs
Approximate Nutrient Content per serving:
Calories: | 310 | |
Calories From Fat: | 108 | |
Total Fat: | 12g | |
Cholesterol: | 13g | |
Sodium: | 920mg | |
Total Carbohydrates: | 53mg | |
Protein: | 23g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat grill. Alternately thread sausage, green pepper, pineapple, onion and mushrooms on four 12- inch skewers, ending each with a cherry tomato.
When ready to barbecue, place kabobs in gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals.
Cook 3 minutes. Brush with barbecue sauce; turn and brush with additional sauce. Cook an additional 3 to 4 minutes or until sausage is hot and browned.
*Frozen pearl onions, thawed, or pearl onions from a jar can be substituted for fresh onions.
Recipe Compliments of Pillsbury Classic Cookbook, #150
Please note that some ingredients and brands may not be available in every store.
https://greenupiga.com/Recipes/Detail/226/
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