These were a childhood favourite weekend lunch, but also make a simple appetizer. Mini frankfurters are stuffed with cheddar cheese, then wrapped in bacon.
Grilled Shrimp and Smoked Sausage Skewers
Grilled shrimp and smoked sausage skewers are inspired by lazy summer days hanging out with friends at the park. They are easy to prepare ahead of time, but will add a gourmet treat to your cookout.
This recipe calls for smoked beef sausage, but you can easily substitute chicken, turkey, or pork sausage. Try different brands of your favorite BBQ rubs and sauces, to see which you prefer.
To keep the wooden skewers from burning on the grill, soak them in water for at least 30 minutes and up to overnight before skewering the shrimp and sausage.
1 1/2 pounds smoked beef sausage
32 medium shrimp, peeled and deveined
your favorite BBQ rub
vegetable oil spray
your favorite BBQ sauce
8 wooden skewers
Soak the wooden skewers in water for 30 minutes to overnight, so they do not burn on the grill.
Cut the sausage into 32 equal-sized pieces.
Assemble the skewers by alternating 4 pieces of sausage with 4 pieces of shrimp. Spray with vegetable oil and season with the BBQ rub.
Preheat the grill to medium-high heat, about 600 degrees F (315 degrees C).
Grill the skewers for 5 minutes, then flip and brush lightly with the BBQ sauce. Cook for 3 to 4 minutes more.
Flip the skewers once more and brush lightly with the BBQ sauce. Cook for another minute or so, to allow the sauce to set.
Remove to a serving plate and enjoy!