Turkey Sausage and Potato Kabobs with Mustard Glaze
- 4 Servings
- 15 mins Prep Time
- 45 mins Total Time
Ingredients
- 1 package Hot Italian Turkey Sausage
- 1 tbsp. grainy Dijon mustard
- 4 tsp. apple cider vinegar
- 4 tsp. olive oil
- 2 tsp. honey
- 1 lb. small red or yellow potatoes
- 1 red bell pepper, seeded and cut into about 1 1/2-inch squares
- 1 green bell pepper, seeded and cut into about 1 1/2-inch squares
- Rosemary branches, metal skewers or bamboo skewers, soaked in water for 20 minutes
- Freshly ground black pepper
- Fresh frisée, optional
Serving Size | 2 skewers |
---|---|
Amount Per Serving | |
Calories | 330 |
Calories from Fat | 130 |
% Daily Value* | |
Total Fat 15g | 23% |
Saturated Fat 3.5g | 17% |
Trans Fat 0g | |
Cholesterol 70mg | 23% |
Sodium 880mg | 37% |
Total Carbohydrates 26g | 9% |
Dietary Fiber 3g | 12% |
Sugars 6g | |
Protein 23g | |
Vitamin A
20%
Vitamin C
120%
Calcium
4%
Iron
15%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
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Step 1
Combine the mustard, vinegar, olive oil and honey in a bowl and mix until smooth. Set aside about 1/3 of the sauce for basting. -
Step 2
Place sausages in a pot and cover with water. Bring to a boil then gently simmer for 10 minutes. -
Step 3
When cool enough to handle, cut each sausage into 7 chunks of equal size. -
Step 4
Microwave potatoes for 10 to 12 minutes or until tender. -
Step 5
When potatoes are cool enough to handle, cut them into 1-inch pieces and toss them along with the peppers and sausages in the mustard glaze in a large bowl. -
Step 6
Thread potatoes, red pepper and sausage chunks onto 8 skewers. -
Step 7
Place skewers on a grill or grill pan over medium-high heat; brush with the reserved mustard mixture. Grill and turn until sausages are completely cooked and reach internal temperature of 165°F and red peppers are cooked, about 10 minutes. Season to taste with pepper. Garnish with frisée, if desired.
Made with:
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