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Kitchen at Johnsonville Low Carb Dunk-and-Grill Kebabs
Date product posted
Thu February 5, 2004
· 1 package (19.76 oz.) Johnsonville Fresh Italian Sausage
· 2 red peppers
· 1 green pepper
· 1 onion
· 1-8 oz. bottle of Italian Vinaigrette dressing
· 18 wooden skewers
How To Prepare:
Slice Johnsonville Italian Sausage into 1/2-inch coins. Slicing is easier if sausage links are partially frozen. Remove seeds from peppers and cut into 1-inch squares. Clean onion and cut into eighths. Place onions and pepper into a bowl with Italian dressing and marinate at least 1 hour. Place wooden skewers in water and soak for a minimum of 15 minutes to prevent them from burning. Assemble kabobs by placing a slice of sausage, pepper, and onion onto skewer and repeat until all ingredients are used. Place kabobs on grill rotating often for even grilling. Continue until vegetables are soft and sausage is cooked. This will take about 15-20 minutes.
Special touch: Baste with extra Italian dressing to add more flavor.
Number of Servings:
Carbs per serving - include all nutritional information if known: