Sunday, February 20, 2011

Ostrich Sausage Kabobs

This can be made with any type of sausage. I just happened to have ostrich with jalapenos sausage (yes, I know this is not technically venison, but I had it available).
You will need: 

  • sausage
  • mozzarella chunks
  • basil leaves
  • grape or cherry tomatoes
  • olive oil
  • oregano
  • wood skewers

  1. Par-boil the sausage for about 10 - 20 minutes depending on how thick the sausage is. Place the meat in the water AFTER it starts to boil, then lower the heat to medium-high.
  2. Cut-up the sausage and lightly saute (just a couple of minutes) in a little extra virgin olive oil sprinkled with about a teaspoon of oregano. Heat the oil first over medium-high heat for about a minute before adding the meat, to prevent sticking.
  3. Skewer the sausage with fresh basil leaves, cherry or grape tomatoes and chunks of fresh mozzarella cheese.
  4. ENJOY! This is delicious!

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