Lowcountry Sausage Kabobs
Lowcountry Sausage Kabobs
A grilled version of the popular “Lowcountry Boil,“ sans seafood.
Ingredients
- 2 Gilbert’s Andouille or Bourbon Apple Chicken Sausages, sliced into 1 inch pieces
- 3/4 lb Baby or fingerling potatoes, cut to size
- 2 ears Corn on the cob, cut into 1-2 inch pieces
- 12 Cherry tomatoes
- Cajun or Old Bay seasoning, to taste
- 1-2 Lemons
- Cocktail sauce for dipping
Instructions
- Boil potatoes and (optionally) corn to soften. Potatoes should be fork-tender but not falling apart.
- Arrange all ingredents on skewers, or place in individually-portioned foil packets.
- Transfer to grill, heat to desired "done-ness".
- Serve either individually or community-style (off the skewer), with a shaker of seasoning, lemons for squeezing, and cocktail sauce for dipping.
