Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 400 | | Total Fat | 14g | | Saturated Fat | 5g | | Trans Fat | 0g | | Cholesterol | 15mg | | Sodium | 742mg | | Total Carbohydrate | 51g | | Dietary Fiber | 6g | | Sugars | 8g | | Protein | 17g | | Vitamin A | 4% | | Vitamin C | 41% | | Calcium | 12% | | Iron | 10% |
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Entrées
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Smoked Sausage Kabobs with Beer-Mustard Sauce
By: Lightlife
Serving Amount: 4
Prep Time: 20 mins.
Total Time: 50 mins.
Ingredients:
| 1 package (12 oz) Lightlife® Smart Sausages® Smoked Style | | 12 baby red potatoes (about 1 1/2 inches in diameter) | | 1 small sweet onion, cut into 3/4-inch wedges | | coarse ground black pepper to taste | | 4 10-inch bamboo or metal skewers | | Beer-Mustard Sauce: | | 1/4 cup stone-ground mustard | | 2 Tbsp. unsalted butter, melted | | 2 tsp. molasses | | 1/4 tsp. coarse-ground black pepper | | 1/4 cup porter or nonalocholic amber beer |
If using bamboo skewers, up to 30 minutes before grilling, soak skewers in water to prevent burning. Prepare Beer-Mustard Sauce: Combine mustard, butter, molasses and black pepper. Stir in porter until foam subsides; set aside. Makes about 3/4 cup. Cook potatoes in lightly salted, gently boiling water about 8 minutes or just until slightly tender. Drain and immediately rinse with cold or ice water. Drain again. Preheat gas grill to medium-hot for direct grilling. Meanwhile, alternately thread potatoes, sausages and onion pieces on the skewers, leaving 1/4 inch between pieces. Grill kabobs, uncovered, for 8-12 mins. or until potatoes and onions are tender and sausages are hot, turning and brushing occasionally with beer-mustard sauce. Transfer kabobs to serving platter or dinner plates. Brush again with sauce. If desired, season to taste with pepper. Recipe Variation - Smoked Sausage and Onion Hoagies: Prepare and grill kabobs as directed, except omit the potatoes and use the entire small sweet onion. At the end of grilling, lightly toast the insides of 4 split hoagie buns. Brush remaining sauce or additional stone-ground mustard on insides of buns. Transfer grilled sausages and onions to the buns. Makes 4 servings.
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