Pork Sausage & Zucchini Kabobs

Sweet and salty, perfect summery combo.

 

Directions:

  1. Preheat oven to 350°.
  2. Roll the sausage into 16 balls. Spray a cookie sheet with cooking spray. Bake the sausage balls for 20 minutes (sausage will not be completely cooked at this point). Blot on a paper towel.
  3. Alternate the sausage balls and the zucchini on 4 bamboo or metal skewers.
  4. In a small bowl, whisk the honey, mustard and olive oil together. Season to taste with salt and pepper. Reserve 2 tablespoons of sauce.
  5. Baste kabobs with sauce.
  6. On a hot grill, cook the kabobs, basting with sauce and turning, for a total of 10 minutes or until desired doneness.
  7. Cook the rice according to the package instructions.
  8. To serve, place cooked rice on plate and top with kabobs, drizzle with remaining sauce.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen

Ingredients:

16 ounces Appleton Farms Pork Sausage Roll

2 small zucchini, cut into 16 chunks

3 tablespoons Berryhill Honey

1 tablespoon Burman's Dijon Mustard

1 tablespoon Carlini Pure Olive Oil

1/4 teaspoon Stonemill Essentials Iodized Salt

1/8 teaspoon Stonemill Essentials Ground Black Pepper

1 cup Rice Bowl Long Grain Rice, uncooked


Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes


Servings:
4