Chef Walter Staib

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Barbequed Sausage Skewers
A recipe by Walter Staib

Serves 6
Skewers
6 8-inch to 12-inch skewers (bamboo or metal)
3 packages Dietz & Watson Sausage Cuisine Pepper and Onion Chicken Sausage, cut into 2-inch pieces
1 red onion, cut into large pieces
1 large green bell peppers, cut into large pieces
1 large red bell peppers, cut into large pieces
Salt to taste
Freshly ground black pepper to taste
Vegetable oil
Barbeque sauce (Recipe to follow)

1. Make the Skewers: Make each kabob by placing a piece of kielbasa on the skewer, then place a strip of the onion, then the pepper on the skewer. Next, place a piece of the ring bologna, then a piece of onion, then the pepper on the skewer. Finally, place a piece of knockwurst, onion and pepper on the skewer. Each kabob will have one piece of each of the sausages and onions and peppers. Repeat until all skewers are full and ingredients are all used.
2. Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
3. Heat a grill to medium high heat and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside.
4. Baste with barbeque sauce. Serve with Vidalia onions

Barbeque Sauce
12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson® horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes

1. In a small bowl or glass, whisk together the barbeque sauce, honey, hot pepper sauce, red pepper flakes & horseradish.