By some crazy stroke of luck, we managed to get two decent days out of the weekend, but our actual Memorial Day is rainy with a side of rain. Somewhere along the way, Memorial Day started being less about remembering those who served and lost their lives and more about the beginning of summer, the opening of pools and parties. So a dreary, rainy day may just be the thing that reminds people of what the day really stands for.
For this reveal I was assigned to Fantastical Sharing of Recipes, which is written by Sarah. Sarah actually runs the Secret Recipe Club for us, while maintaining two blogs of her own, being a wife and a mom to three kids and three pets. I was definitely curious to take a peek around her blog and see what type of recipes she shares.
When I found this recipe using kielbasa, I knew I didn’t need to look any further. My aunt and I have started making our own kielbasa and I quickly learned, there are not many recipes out there that don’t use the u-shaped log you can pick up from the grocery store. Sarah actually uses that in her recipe, but I knew I could easily adapt this to use one of the fresh links in my freezer.
If you’re not familiar with it, kielbasa is the Polish term for sausage. It can be made different ways. Homemade recipes typically use pork, mustard seeds and sage. It’s pushed through a machine into the casing, then twisted and cut to form into links. You typically need to boil it for 20 minutes or so before frying it because it doesn’t have the same consistency as a store-bought version.
Store-bought versions can be made from pork, turkey, beef or a combination of the three and its always smoked. For quick recipes, this is a great go to!
Source: Fantastical Sharing of Recipes
Servings: 4 kebobs
- 1 lb. kielbasa
- 6-8 baby red potatoes
- mini bell peppers
- 1 zucchini, sliced into rounds
- 1 red onion, sliced into wedges
- 1 tsp. Cajun seasoning
1. If using fresh kielbasa, boil kielbasa for 20 minutes, then let cool.
2. Prick holes with a fork in each of the baby potatoes and microwave for 2-3 minutes or until just softened. (The potatoes will not cook at the the same time as the onions, peppers and zucchini so it needs a bit of a head start.)
3. Slice kielbasa in rounds.
3. Slide the kielbasa rounds, potatoes, zucchini, onion and mini bell peppers onto the skewers, alternating pieces. Sprinkle the Cajun seasoning on top.
4. Heat your grill, grill plate or griddler to high and spray the grates/rack with non-stick cooking spray. 5. Place the skewers on the grill and cook for 5-7 minutes on each side, until charred. Serve hot.
I thought I was making these for dinner, but Tom ended up not being hungry and it worked out perfectly. I ate two of the skewers for dinner that night and then finished off the rest of them the night after.
There’s just something about the taste of grilled vegetables that I absolutely love and the kielbasa paired perfectly with it.