2 pounds kielbasa smoked cut into bite-size pieces
6 servings kosher salt and pepper freshly ground
3 tablespoons olive oil extra-virgin
0.5 cup piquante peppers sweet chopped
1 jalapeno red minced seeded
0.5 small onion red chopped
0.8 cup spicy brown mustard
0.5 teaspoon sugar
0.3 cup pickled cucumbers / gherkins sweet finely chopped
1 tablespoon vegetable oil
Equipment
bowl
grill
skewers
wooden skewers
Directions
Special equipment: 8 to 10 wooden skewers soaked in water for about 20 minutes
Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl.
Serve with the sausage for dipping.
Serve this dish with Tangy Corn Relish.
Preheat a grill to medium-high.
Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.
