Sausage Kabobs

Very few grill items spark as much interest and anticipation as the kabob.  Kabobs are so easy to make, look great, and make grilling fun!  Our best advice is to assemble the skewers a couple of hours ahead, cover, and refrigerate until ready to grill.

You Will Need the Following:

  • 1 Queen City Zebra Pack 14 OZ. (Combination of Brats and Metts)
  • 2 red onions (or any onion of your choice)
  • 2 red peppers
  • 2 green peppers (Called bell peppers in Cincinnati)
  • 2 yellow peppers
  • 12 ounces of medium portabella mushrooms or large white
  • 6 Roma tomatoes (Large cherry tomatoes are fine)
  • ¾ cups of your favorite marinate (Brush on when grilling)

How to Assemble:

  1. Cut the sausage links on the bias. The links are fully cooked. Slice all peppers into 2” pieces. Cut the onion into 2’ pieces. Quarter the tomatoes. Cut the mushrooms in ½ . Assemble the ingredients onto skewers.
  2. Cook on a medium, preheated grill.
  3. Brush on the marinate throughout the grilling process.

Sausage Stuffed Mushrooms

Stuffed mushrooms are one of the easiest appetizers to prepare and most favored among party guests.

You Will Need the Following:

  • 1 package (14 OZ.) Queen City Mild Metts or Hot Metts
  • 30 large white fresh mushrooms
  • 8 ounces of soft cream cheese
  • ½ cup dry bread crumbs
  • 1 TBS. lemon juice
  • 1TBS. diced garlic
  • 1/4 Cup of grated Romano or Parmesan Cheese

How to Assemble:

  1. Preheat oven to 400 Degrees F.
  2. If the sausage has a casing, remove it.
  3. Dice the sausages into very small-crumble size pieces.
  4. Remove the stems from the mushrooms. Using only the caps.
  5. Place the mushrooms on a baking sheet(s).
  6. In a large bowl, add the sausage pieces, bread crumbs, cream cheese, lemon juice, and garlic, stir until blended and smooth.
  7. Fill all mushroom caps with the batter.
  8. Dust the mushrooms with the Romano or Parmesan cheese.
  9. Bake for 15 minutes or until mushrooms are lightly browned and tender.
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Grill Tips

1.pngParboil with beer

In a pot placed directly on the grill, add your favorite beer and Queen City sausages.  Before they even touch the grates of the grill, allow the sausages to simmer in the beer for about 5 minutes.


2.pngCook Slowly

Once the grill has warmed to a medium-low temperature, and the sausages have been heated throughout, remove them from the beer and place them right on the grill.  Cook each link slowly over low heat to preserve its juices and optimize flavor.  High heat leads to burnt casings, overcooked sausages, and flame flare-ups; grill slowly and carefully.


3.pngUse tongs

Forks pierce sausage casings and allow juices to escape.  Avoid flare-ups and dry sausages by turning them often with tongs.


Note: More cooking time may be necessary when cooking raw sausages.


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