Vidalia, Sausage and Apple Kebabs

In my opinion, food tastes 1000x better when it’s served on a stick. And these Vidalia, sausage and apple kebabs live up to the expectation. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are available from late April through early September in grocery stores across the country. The season is short and sweet just like the delicious onions themselves, so make sure you look for them in your local retailer and learn more at www.vidaliaonion.org.

vidalia kebabs

Stick it on a stick and it tastes better. Proof: Cake pops, caramel apples, even corn dogs. It’s portable which makes it the perfect thing to eat at a party, no need to juggle a plate in one hand and a glass of beer in the other. These sausage, Vidalia onion and apple kebabs are definite party food.

You first start off making a quick sauce of grainy mustard, honey, lemon juice and salt.

Then cut the Vidalia onions into wedges. Separate into layers so you can thread them onto the skewers more easily. Add on your sausage and apples and pour on your mustard sauce.

Vidalia onions taste great on the grill, especially with the addition of the robust mustard sauce. You’ll be licking it off your fingers!

Pop the skewers on the grill and wait for the stampede of happy party-goers. It’s dinner time!

Vidalia, Sausage and Apple Kebabs

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • ⅓ cup grainy mustard
  • ¼ cup honey
  • 1 Tbsp. lemon juice
  • ¼ tsp. salt
  • 1 medium Vidalia onion, cut into 8 wedges
  • 8-6″ skewers
  • 12 oz. fully-cooked sweet apple and chicken sausages, cut into 16 pieces
  • 2 sweet apples, cut into 8 wedges each

Directions:

  1. Preheat grill for direct cooking over medium heat.
  2. In a small bowl combine the mustard, honey, lemon juice, and salt.
  3. Divide the layers of each onion wedge so that you have two pieces.
  4. Onto a skewer thread a piece of sausage, then an apple wedge, onion piece, sausage, apple onion. Put it into a 9″x11″ pan. Repeat with remaining skewers and ingredients.
  5. Pour mustard sauce over skewers.
  6. Put skewers on grill. Grill on one side until undersides of sausages are blackened in spots and apples have some grill marks, 3-5 minutes. Flip and grill until undersides are browned as well, another 3-5 minutes.
Recipe by Christine Pittman.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay’s Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.