Downhome Sausage Kebabs Recipe With Old Bay Glaze Is a Meal on a Stick by Donna John
When you're feeding a crowd or eating outside, a meal on a stick can be a lifesaver – time wise, for cleanup and for prep. We took these easy sausage, corn and potato kebabs on a river trip a couple years ago, and have been making them at home ever since. They can be made ahead of time and cook up in minutes.
The shopping list is short for this kebab recipe: small potatoes, corn on the cob, sausage, butter, hot sauce and seasoning. The potatoes, corn on the cob that's been cut into pieces and sausage is threaded onto skewers. While the skewers cook on the grill, baste them with a mixture of melted butter, hot sauce (I used Tabasco sauce) and seasoning (I used Old Bay Seasoning). So quick and easy!
For even easier prep, omit the basting liquid and just sprinkle with your favorite Cajun seasoning. You could also thread some shrimp on them, too. Add a bowl of potato salad, pasta salad or Caesar salad, and you’re ready to roll! (Don’t forget the sweet tea!)
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: varies
Ingredients
- small new potatoes, boiled until just tender (red potatoes, white potatoes or Yukon gold)
- corn on the cob, cut into 2-inch pieces
- andouille or your favorite smoked sausage, cut into 1-inch pieces
Basting Liquid
- 1/2 stick (4 tablespoons) butter, melted
- 4 teaspoons hot sauce (I used Tabasco sauce)
- 2 teaspoons seasoning (I used Old Bay Seasoning)
Here's how to make it:
- Thread the potatoes, corn and sausage on metal skewers.
- Combine the melted butter, Tabasco and Old Bay Seasoning.
- Heat your grill to medium-high heat. Grill the kebabs, turning often, until heated through and the corn begins to char, brushing with the basting liquid.
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