Jun 30, 2010

Sausage, Onion and Mushroom Kabobs

Sausage, Onion and Mushroom Kabobs

More stuff on a stick! Once a month or so, one of Holland’s bigger supermarkets (Albert Heijn) publishes its own magazine filled with advertisement, recipes and tips. As bad as a lot of their products are (I’d rather starve than eat their meat, for instance), I have to admit that it’s a fun magazine to flip through. Sometimes I’ll stumble upon a recipe I really like and try, but mainly it’s fun to check out the (food) photography and see what new gadgets and products have been released.


Having said that, when I saw this recipe in their May issue—at least I think it was May—I was intrigued. Any recipe that includes sausages automatically sparks my interest, because I like sausages and it’s fun to try different things with them. Reminds me: if you haven’t tried the Beef Sausages & Balsamic Tomatoes, go ahead… I’ll wait!

Ingredients:

6 wooden or metal skewers
6 small sausages (mine were Italian flavor)
12 chestnut mushrooms
2 small red onions
6 thick salami slices
1 large garlic clove
handful flat-leaf parsley
black pepper
6 tbsp oil
salt

Directions:

Grate a large garlic clove.
Sausage, Onion and Mushroom Kabobs

And add the oil. Crack an almost indecent amount of black pepper in there as well. You want a little kick to those kabobbers.
Sausage, Onion and Mushroom Kabobs

Finely mince a handful of flat-leaf parsley and add it to the garlic oil.
Sausage, Onion and Mushroom Kabobs

These were organic chestnut mushrooms, but seriously, I really don’t taste a difference. Clean them up. Simply brush them with a soft towel if they’re not so dirty, otherwise you can rinse them under running water.
Sausage, Onion and Mushroom Kabobs

My butcher had these spicy Italian baby sausages that I cut in half, they were the perfect size. Use whatever flavor you like or can get your hands on. You could also use two big sausages in stead and just cut them in three. Put the sausages and mushrooms in a big bowl.
Sausage, Onion and Mushroom Kabobs

Peel the onions. Cut each onion in four parts and then cut those parts in half again turning the onion into wedges.
Sausage, Onion and Mushroom Kabobs

I jumped at the chance to use this Tuscan salami, though looking back I have no idea what was so Tuscan about it. Get yourself 6 thick slices and cut those slices in half.
Sausage, Onion and Mushroom Kabobs

Dump the onions and salami in the bowl with the sausages and mushrooms.
Sausage, Onion and Mushroom Kabobs

Pour in the marinade and do the hustle. Remember that song? It still pops in my head now and then. I don’t think I was even born when that song came out.
Sausage, Onion and Mushroom Kabobs

Give the ingredients a chance to soak up the flavors and oil. Meanwhile, send someone out to light the BBQ and pour yourself a nice glass of cold white wine.
Sausage, Onion and Mushroom Kabobs

After you’re done with your wine, it’s time to thread the skewers. Start with a mushroom.
Sausage, Onion and Mushroom Kabobs

Or the onions.
Sausage, Onion and Mushroom Kabobs

Just do whatever you like, it’s your party, as long as you put two of each on every skewer.
Sausage, Onion and Mushroom Kabobs

Until you end up with 6 of these beauties. You could also make smaller skewers with one of each ingredients on it, in that case you’ll have twelve of them!
Sausage, Onion and Mushroom Kabobs

In hindsight I should have sprinkled a little salt on top of them. So learn from my mistake and season them a bit!

When delegating, you have to check in on the progress. It was going pretty smooth and no one got fired!
Sausage, Onion and Mushroom Kabobs

And then pop them onto the barbie. I love the phrase, “Barbie”. Are Aussies the only one who use that word?
Sausage, Onion and Mushroom Kabobs

Give the skewers 8 to 10 minutes on the BBQ or grill, flipping them over now and then. Remember that the sausages will give off oil which may cause the fire to flare up and burn them, so stay nearby.
Sausage, Onion and Mushroom Kabobs

These were fabulous! I loved the different textures and flavors that came together beautifully. The mellow and soft mushrooms combined with the salty and spicy salami, the juicy sausages and the slightly crunchy onion. It was really, really good.
Sausage, Onion and Mushroom Kabobs

Sausage, Onion & Mushroom Kabobs
Ingredients
    6 wooden or metal skewers
    6 small sausages (mine were Italian flavor)
    12 chestnut mushrooms
    2 small red onions
    6 thick salami slices
    1 large garlic clove
    handful flat-leaf parsley
    black pepper
    6 tbsp oil
    salt
Directions
    Grate a large garlic clove, add the oil and a handful of finely minced flat-leaf parsley. Crack a lot of black pepper in there. Clean the mushrooms and turn the onion into wedges. Slice the mini sausages in half or bigger sausauges in three. Turn the salami into 6 thick slices and cut those slices in half.

    Put everything into a bowl and coat it with the marinade. Let it sit in the marinade for a while to soak up the oil and flavors. Thread two of each ingredients onto a skewer, sprinkle a little salt on top and grill the kabobs for 8 to 10 minutes while flipping them over now and then.
Meal type: BBQ or Grill Dish
Servings: 6
copyright © kayotickitchen.com

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    11 Comments »

    1. 1

      This looks so tasty. Only you can turn a simple thing as pouring oil in a bowl in to art. Wonderful photographs!

      Maria on Jun 30, 2010 @ 8:06 pm Reply
    2. 2

      These kabobs look fantastic!

      Lori on Jun 30, 2010 @ 8:35 pm Reply
    3. 3

      Yum – looks delicious!  I’ve always made kabobs with chicken or shrimp; sausage seems like a great alternative too. Thanks for posting!

      rita in mi on Jun 30, 2010 @ 9:52 pm Reply
    4. 4

      The easy things are so gooooood.Would love some of those sausages

      Jack on Jun 30, 2010 @ 11:40 pm Reply
    5. 5

      It was your  Beef Sausages & Balsamic Tomatoes recipe that brought me to your site.

      I’m glad it did.


      Vanessa on Jul 1, 2010 @ 12:42 am Reply
    6. 6

      What a clean and shiny new grill!  Mine looked like that 20 years ago!

      Gorgeous kabobs, too.

      Betsy on Jul 1, 2010 @ 5:45 am Reply
    7. 7

      @ Betsy:

      I’m giving it 3 weeks and then mine will look like that, too :)

      Kay on Jul 1, 2010 @ 7:46 am Reply
    8. 8

      Will you do me a favor?  Will you post more kabob recipes?  or marinade recipes more precisely… i want to try more flavors in my meats, but just not sure what really works with what.  I need to be walked thru it step by step. (and I love your step by steps)

      Kelli on Jul 2, 2010 @ 2:06 am Reply
    9. 9

      Great photos. Looks delish. Thanks for the post.

      tobias cooks! on Jul 3, 2010 @ 12:32 pm Reply
    10. 10

      Hey Tobias, long time no talk. How’s life there?

      Kay on Jul 3, 2010 @ 12:34 pm Reply
    11. 11

      These look absolutely wonderful. We will definitely be having these soon.
      By the way the purpose of eating organicly grown foods is not that they necessarily tase differently, but that you are avoiding pesticide residue and often getting better nutrition.

      Jodi on Jul 4, 2010 @ 3:28 pm Reply

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