Barbecue lean pork sausage and veggies for an easy summer meal.
1 lb. Italian, garlic, or your favourite spicy Ontario Pork sausage
1 medium green, red or yellow pepper cut into squares
1 small zucchini thickly sliced
1/2 cup olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 tsp each dried oregano, basil, rosemary
1/2 tsp each red hot chili flakes, crushed dried mint leaves
1/4 tsp salt
1/4 tsp ground black pepper
16 mushroom caps (vegetables like onions or tomatoes can also be added)
Step 1: Cut sausage into 1" pieces and place in a large plastic bag with pepper and zucchini pieces.
Step 2: Combine remaining ingredients except mushrooms; pour into the bag. Seal bag and refrigerate 4 hours to overnight, turning bag over occasionally.
Step 3: Drain marinade into a small saucepan; bring to a boil and boil for 1 minute. Alternately thread pieces of marinated sausage and vegetables and mushrooms on long metal skewers.
Step 4: Barbecue kebabs over low heat until the sausage is cooked through and well browned, about 15 minutes (or in oven on broil for 12-15 minutes), basting frequently with the marinade to prevent the vegetables from burning.
Step 5: Serve over a mixture of wild and brown rice or wrap a generous slice of Italian bread around the kebab; slide out the skewer and eat as a hot sandwich.
Reprinted with permission from Pork Marketing Canada.