Alisa's Hillshire Grill
Recipe: #6296
August 23, 2012
Categories: Onions, Peppers, Fathers Day, Game/Sports Day, July 4th, Labor Day Grilling (Outdoor), Marinate, Zucchini, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.