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HOME
ABOUT US
History of Queen City Sausage
History of Sausage Making
Community Support
FAQ
7 Grill Tips
Grill Master
Elmer Hensler
Videos
Products
Our Signature Smoked Sausage (Metts)
Premium Hot Smoked Sausage (Hot Metts)
Iconic Bratwurst
The Classic All Beef Smoked Sausage
Wicked Hot Smoked Sausages
Goetta
Cincinnati’s Hot Dog
Cottage Ham
Deli Meats
BUY
RECIPES
CONTACT US
HOME
ABOUT US
History of Queen City Sausage
History of Sausage Making
Community Support
FAQ
7 Grill Tips
Grill Master
Elmer Hensler
Videos
PRODUCTS
BUY
RECIPES
CONTACT US
Wicked Hot Sausage & Shrimp Kabobs
Wicked Hot Sausage; Shrimp Kabobs
Want to be an instant Grill Hero? Make kabobs. Quick. Easy. Delicious.
INGREDIENTS
1 PK-14 OZ Queen City Sausage Wicked Jalapeno (any favorite Queen City Sausage will do nicely)
1 LB. Precooked Shrimp—the larger the better
2 Red Bell Peppers
2 Yellow Bell Peppers
1 Large Red Onion
1 Cutie Orange, Peeled
Glaze: Orange Marmalade and Sweet Chili Sauce: Mix the two together equally to make 6 OZ.
8 Kabob Sticks—14” or so
DIRECTIONS
Coat or spray the grill with cooking oil to prevent sticking. Preheat grill to 300 degrees. If skillet, medium-low heat
Note: Wicked and shrimp are precooked. Want everything to be served hot and browned but not over cooked
Slice the Wicked into 1.5” pieces. Add a starter piece to the top of the skewer
Cut the onion into 8 wedges. Add a wedge to the skewer
Cut the peppers into 2” X 2” pieces
Add all remaining ingredients in this order: Cutie piece, shrimp, Wicked, pepper. Repeat
Place on grill to brown. Turn
5 Minutes before serving apply the marmalade and sweet chili sauce
Serves 4
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Wicked Hot Smoked Sausages
Tags:
Hot
sausages
Smoked
wicked
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