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

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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)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Pork Schnitzel Meatballs by Casa de Crews
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
• Schnecken (Sticky German Cinnamon Buns) by Seduction in the Kitchen

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pierogie Casserole by Jane’s Adventures in Dinner
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

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yield: 4 KabobsAuthor: The Freshman Cookprint 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!

http://www.thefreshmancook.com/2016/10/sausage-pepper-and-onion-kabobs-w.html