Savory Grilled Sausage Kabobs - - Jackson, MS

Submitted by Leigh Ann Davis

Savory Grilled Sausage Kabobs


  • 1 pack Polk's Smoked Sausage
  • Worcestershire Sauce
  • Tony Chachere's Creole Seasoning
  • 1 lb. Bacon
  • Fresh Pineapple
  • Onions
  • Bell peppers
  • Mushrooms
  • Savory Sauce
  • Wooden Skewers

Soak wooden skewers in water :30 minutes before grilling.  Slice sausage diagonal and place on skewers.  Sprinkle Tony Chachere's on each piece of sausage.  Wrap a 1/2 slice of bacon around each sausage and dash Worcestershire Sauce on each.  Grill until done.  Baste with Savory Sauce several times during grilling.

With the other skewers, alternate chopped onions, bell peppers, pineapple and whole mushrooms.  Grill until tender.  Baste with Savory Sauce a couple times during grilling.

Savory Sauce:

  • 1/2 Cup Bottle Italian Dressing
  • 1/3 Cup Worcestershire Sauce
  • 1/4 Cup Soy Sauce
  • 1/3 Cup Ketchup
  • 1/3 Cup Bottled B-B-Q Sauce
  • 2 Tbs. Minced Garlic
  • Dash of Tony Chachere's Creole Seasoning
  • Dash of Pineapple Juice

Whisk all ingredients together in a bowl and baste.  You can also heat sauce until warm and use a delicious dipping sauce for sausage and vegetables.

Remove vegetables from skewers and place on a platter.  Top with grilled sausage and serve with Savory Sauce as a dip.

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