Showing posts with label kabobs. Show all posts
Showing posts with label kabobs. Show all posts

Sunday, October 2, 2016

Sausage, Pepper, and Onion Kabobs w/ a Boiled Cider Drizzle / #SundaySupper


I grew up in a small town outside Cincinnati. Most of the people I knew and grew up with were of German descent, and even though I am not, Oktoberfest was an exciting and fun time of the year. The festivals were always full of music and games and the food was so amazing! This year I am celebrating Oktoberfest by cooking up some Sausage, Pepper and Onion Kabobs with a Boiled Cider drizzle!
Right down the street from my house is a Lowes Foods. They recently added a section they call "SausageWorks". It is amazing. They smoke the sausage outside, and the parking lot smells heavenly! I dropped by the counter to see what they would recommend for my kabobs. They suggested the Bavarian sausage. It is a traditional German blend of house-made pork bratwurst sausage, and it is amazing! They told me that a customer took some home and reported back saying that he had been to many Oktoberfest celebrations when he was stationed in Germany and that Bavarian sausage tasted exactly the same. So that sold me!
I decided to change things up a little, by making kabobs instead of the traditional sandwich, adding peppers and onions, and topping it with an easy Boiled Cider drizzle. 
Sausage, Pepper and Onion Kabob w/ a Boiled Cider Drizzle
(Makes 4 Kabobs)
(printable recipe at end of post)

64 oz. Apple Cider
4 Bavarian Sausage Links
4 tbl. Butter
1 each Red, Yellow and Orange Pepper
1 Medium Yellow Onion
4 Skewers

Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.

Unwrap the sausages, and pierce with a fork in several places on each side.
Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.
Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of  butter and cook just until they are soft. Be careful not to overcook.
Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.
Cut the sausages diagonally.
Build each kabob with the peppers, onions, and sausage pieces.
Drizzle kabobs with cider drizzle.
Enjoy! Thanks for dropping by today!

Much thanks to Cricket of Cricket's Confections for hosting today!

Here's what the rest of the SundaySupper family created: 


Appetizers (Vorspeisen)
Breakfast (Frühstück)
Condiments (Würze)
Dessert (Nachtisch)
Main Dish (Hauptgericht)
Side Dish (Beigabe)
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 4 Kabobsprint recipe

Sausage, Pepper and Onion Kabobs w/ a Boiled Cider Drizzle

prep time: 5 hour and 20 MINScook time: 30 MINStotal time: 5 hours and 50 mins

INGREDIENTS:


  • 64 oz. Apple Cider
  • 4 Bavarian Sausage Links
  • 4 tbl. Butter
  • 1 each Red, Yellow and Orange Pepper
  • 1 Medium Yellow Onion
  • 4 Skewers

INSTRUCTIONS:


  1. Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.
  2. Unwrap the sausages, and pierce with a fork in several places on each side.
  3. Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.
  4. Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of butter and cook just until they are soft. Be careful not to overcook.
  5. Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.
  6. Cut the sausages diagonally.
  7. Build each kabob with the peppers, onions, and sausage pieces.
  8. Drizzle kabobs with cider drizzle.
  9. Enjoy!