Recipe: Sausage “Kabobs”

It’s quote-unquote kabobs because clearly, it is not kabobs. And Mr. Big Food modified the recipe to include some sort of marinade that the ingredients marinated in all afternoon. Then as he was tossing the stuff around, the marinade substituted for butter. The reasoning was that the temperature on the surface of the flat-top– I checked– was around 400 (and that’s on about medium high). Too hot for butter.

Ah! I am told the marinade was Tomato Soup Dressing, as in salad dressing. Yes. It is a thing and yes, it is way better than it sounds!

All in all, an extremely good supper with Onion Patties, and Papa’s Favorite Wild West Hamburgers.


Cooked sausage links or ring sausages, chunked

Canned peach halves, drained

Pitted cherries (drained if canned)

Mushroom caps or cubed bell peppers

Melted butter

(If using bamboo skewers, soak in water to cover for 1 hour prior to placing on grill.) Alternate sausage and peach chunks, with cherries in the center, and mushroom caps on skewers. Brush generously with melted butter. Grill 4-5 inches over slow coals, about 5 minutes on each side until hot.