Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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