Recently Johnsonville Sausage asked me to give some of their new products a try to come up with an entry for their Kabob Creations contest. Sometimes coming up with a grill creation is easy, other times it can be a long, drawn out process. Knowing how hard it is, at times, I started thinking about what I wanted to do as soon as I got the request. I wanted to come up with something different for the contest. I didn’t want to enter an ordinary kabob. It had to be different but not over the top different.
One of my favorite items to order at a local Italian restaurant is the “mixed grill.” Whenever I ordered this dish and it the skewers of chicken, pork and vegetables were set in front of me I couldn’t help but think about how wonderful something like this would be cooked on a real grill instead of indoors.
As soon as I saw and tasted the Johnsonville “Three Cheese Chicken Italian Sausage” and “Chicken and Pork Italian Sausage” I knew the time had finally arrived to give the “mixed grill.” All I needed at this point was a glaze with some type of Italian flavors for the Mixed Grill Kabobs.
- 1 cup balsamic vinegar
- ¾ cup ketchup
- ⅓ cup palm sugar
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup unsalted butter
- Salt & Pepper to taste
- Combine all ingredients, except butter, salt & pepper, in a saucepan.
- Bring to a boil, stirring frequently.
- Reduce by 25% (2 cups down to 1½ cups)
- Stir in butter and stir to combine.
- As soon as butter is melted and combined remove from heat.
- While still warm use to glaze your kabobs.
Before the tedious work of skewering all the ingredients there is a bit of pre-cooking that needs to happen. I used brussels sprouts and since they take a little while to cook on the grill I par-boiled them in salted water before cutting them in half. Also, the “Three Cheese Chicken Italian Sausage” is pre-cooked right out of the package so I par-cooked the Chicken and Pork Italian Sausage for a couple of minutes before slicing.
Skewer whatever veggies you decide to use, alternating a veggie and a piece of sausage until the skewer is full. I’ve always used onions on my kabob but this time instead of slices of onion I used pearl onions. The flavor was mild and complimented the sausage and other veggies quite well.
It’s important to grill the kabob as much as possible before glazing. You want the sausage and vegetables to get a nice little char on them. The glaze has sugar, butter and balsamic vinegar so if you glaze to soon you’ll get burned glaze and your vegetables won’t be done.
I served the mixed grill kabob over spaghetti with a nice garlic butter sauce. A dash of minced Italian parsley and crushed red pepper for a garnish and I had a fantastic meal to share with friends and family.