Title: Grilled Sausage Tapas
Categories: Appetizer
Yield: 6 Servings

1/2	lb	Fully cooked Smoked Sausage, cut into 1-1/2 inch pieces
1/2	lb	Fully cooked Bratwurst, cut into 1-1/2 inch pieces
1/2	lb	Fully cooked Thuringer or Summer Sausage, cut into 1-1/2 inc
10		Pineapple chunks, drained
1		Red Delicious Apple, cut into wedges
1		Summer Squash/Zucchini, cut into 1 inch pieces
2	sm	Onions, parboiled, cut into wedges
4		Firm Plum or Cherry Tomatoes, halved
4	md	To 6 md Whole Mushrooms
1		Small Green and Red Bell Pepper, cut into 1-1/2 inch squares
		Lemon Pepper Marinade/Sauce
3/4	c	Olive Oil
3	tb	Red Wine Vinegar
1/3	c	Fresh Lemon Juice
2	ts	Grated Lemon Rind
1		Clove Garlic, minced
2	tb	Sugar
1/2	ts	Thyme
1/4	ts	Fresh ground Pepper
1/2	ts	Salt

In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92

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