Smoked Sausage Kebobs

Sausages are perfectly designed for the kebob, and Piller's corporate Chef D provides a tasty glaze to make a barbecue sensation.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 person

Ingredients

• 4  knackwurst of frankfurters, sausag
• 1  large red bell pepper
• 1  large yellow bell pepper
• 1  large green bell pepper
• 1  large red onion
• 6  wooden skewers
• 20  ml olive oil
• 5  ml  smoked paprika
• 2  ml salt
• 2  ml pepper

Directions

1. Soak wooden skewers in water for 20 minutes. Combine olive oil, paprika, salt and pepper in a small bowl. Spit sausage, peppers and onion onto skewers and brush with paprika glaze. Spray grill and preheat to medium heat. Grill kebobs until sausage is grilled and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.
2. More information and recipe ideas are available online at pillers.com.