Patriotic Grinder Kabobs
by Christina Meyer-Jax, Tastemaker in Residence
On the East Coast it’s pretty common to find a sausage and pepper sandwich on the menu. While it may not be Tom Brady approved with a recipe that’s heavy on bread and nightshades (rumor is he doesn't eat either), it can be made into a healthier version in an appetizer form. Instead of adding sausage and peppers to heavy thick hoagie rolls, convert into small kabobs for a lower carb appetizer version.
Makes 10-12 small-medium kabobs. Double or triple as needed.
1 large red sweet pepper, seeded and cut into squares
1 large green sweet pepper, seeded and cut into squares
1 large orange sweet pepper, seeded and cut into squares
1 large yellow sweet pepper, seeded and cut into squares
1 large onion, cut into wedges
2 lbs hot or sweet Italian turkey sausages
1/4 cup red wine vinegar
1/2 tsp dried thyme
1/2 tsp black pepper
1 1/2 Tbsp cornstarch mixed with 2 tablespoons water
1 Tbsp grainy brown mustard
6 multigrain hoagie rolls cut into small cubes
Small wooden kabob sticks (at least 30 pack)
Broil sausages until cooked, add peppers and onions to broiler until cooked but still firm in texture. Set aside.
For dipping sauce: Combine vinegar, thyme and black pepper, cornstarch mixture and mustard. Bring to a boil; boil 1 minute or until thickened.
Cube hoagie rolls and place on a baking sheet on top rack under broiler for 1 to 2 minutes or until toasted.
Add cut up ingredients (sausage, peppers, cubed rolls, onions) in alternating sequence to kabob sticks.
Place dipping sauce in a bowl near kabob tray. Serve immediately.