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Alisa's Hillshire Grill

"This is a recipe I found in an old community cookbook I had picked up at a yard sale, "Taste of Heaven" put out by the Bethany United Methodist Women. I used Hillshire Farms Cheddar Wurst, as the original recipe suggested, but you can use whichever type of sausage you prefer. You may also used any type of veggies you like, just be sure to pick at least three different colors."

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Prep Time: 1h

Cook Time: 10m

   

Servings: 6-8  

 
 
  • 5.0000

The kabobs you made looked wonderful, but I chose to just do this as a stir-fry. I made the marinade exactly as listed in the recipe except I used my favorite brand of stone-ground mustard. Loved the flavor the marinade gave the sausage and.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/2 pounds sausage links, fully cooked, cut into 24 pieces* (Cheddar Wurst was recommended)
  • 1 medium zucchini, cut into chunky rounds
  • 8 to 10 mushrooms, stems removed
  • 8 to 10 pearl onions or onion wedges
  • 1 to 2 bell peppers, any color, seeded, cut into large chunks
  • Salt and pepper, to taste, added after grilling
  • Marinade:
  • 1/3 cup honey
  • 1/4 cup spicy brown mustard (I used honey Dijon)
  • 1/4 cup oil
  • 1 tablespoon low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Combine ingredients for the marinade well and place in a large ziptop bag or seal-able plastic container along with the sausage chunks; seal and mix well, then add all of the veggie chunks, seal, and gently toss so the marinade coats everything evenly.

Step 2

Do not add salt and pepper yet.

Step 3

Let marinate in the fridge at least an hour and ideally for several hours.

Step 4

When you are getting your grill or broiler heated up, soak about 8 bamboo skewers in water for 20 minutes; thread meat and veggies evenly onto the soaked skewers.

Step 5

Grill skewers about 4-5 minutes per side, or until the veggies are cooked and the sausages are warmed and browned; time will vary depending on the thickness of your sausages and the types of veggies used.

Step 6

Season to taste with freshly ground salt and pepper and serve immediately.

  Nutritional Facts
 
 
  • Serving Size: 1 (330.7 g)
  • Calories 475.6
  • Total Fat - 32.8 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 111.3 mg
  • Sodium - 697.2 mg
  • Total Carbohydrate - 19.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 8.4 g
  • Protein - 25.7 g
  • Calcium - 53.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 37.7 mg
  • Thiamin - 1 mg
  Reviews
 
 
2 reviews

I don't know how anyone could not give this recipe less than 5 stars. We loved it. I used a spicy smoked sausage, cut back a bit on the honey because I used Honey mustard. Because I don't BBQ I did it in the oven, 450F for 20 minutes and everything was perfect. I like a bit of crunch left in the zucchini and the peppers - perfect. Beautiful appearance and fabulous flavor what more can I ask for? Do try this recipe you won't be disappointed! 21 April Made again and enjoyed just as much!

 

Review by Bergy

The kabobs you made looked wonderful, but I chose to just do this as a stir-fry. I made the marinade exactly as listed in the recipe except I used my favorite brand of stone-ground mustard. Loved the flavor the marinade gave the sausage and veggies. This one will go in my recipebook for future use. :)

 

Review by gkwillow