I wrote and photographed these chicken and sausage kebabs several years ago along with the warm cabbage slaw, but I felt they needed a revisit especially since I recently received a package from Sunset Farm Foods in Valdosta, Georgia containing some very nice jalapeño smoked sausage links, smoked baby links and fresh sausage. I have used Sunset Farms cracked pepper smoked sausage in several recipes before, this potato salad and a few others not blogged about, so I wasn’t a stranger to this brand. A cattle ranching family, Sunset Farms has been in business since 1918. This particular chicken and sausage kebab recipe is very easy to prepare as the slightly picante jalapeño sausage is fully cooked and the chicken pieces are small. The warm bacon flavored red and green cabbage slaw reminds me of some of the German foods I’ve enjoyed in my travels. This meal would be delicious as part of an Octoberfest menu.
From original post-
“Lime juice, olive oil and the beer are the main components for the marinade. Garlic and honey add another dimension as well as a torn fresh bay leaf.Only a short hour was needed to marinate the chicken and sausage pieces. The shredded red and green cabbage along with some sliced leeks and carrots were set aside in separate bowls until the warm vinaigrette was made, then combined. The smoky flavor of the maple-cured bacon, plus some maple syrup adds a distinct, but not too sweet flavor to the vinaigrette. The grilled kebabs sit atop this lovely warm slaw. Beer or a light red wine, such as a pinot noir would be delicious with this meal. “
For the Kebabs
1 lime, juiced
1 cup beer, a lager or any light colored beer
1 teaspoon honey
1-2 garlic cloves, peeled and minced
1 bay leaf, torn
1/3 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 boneless, skinless chicken breast, about 1 pound, cut into 1-inch pieces
2 links Sunset Farm Foods jalapeño smoked sausage, or fully cooked smoked sausage of choice, about 3/4 pound, cut into 1-inch thick slices.
Bamboo or metal skewers. If using bamboo skewers, soak for at least an hour in cold water before using.
For the Warm Cabbage Slaw
4 slices (about 4 ounces) smoked bacon cut into half
1/2 cup apple cider vinegar
1/3 cup pure maple syrup (Grade B is fine for this)
1/2 teaspoon ground celery seed
1/4 teaspoon freshly ground black pepper
1 medium leek, about 1 cup, thinly sliced
3 cups shredded green cabbage, about 1 pound
1-1/2 cups shredded red cabbage, about 1/2 pound
1/2 cup grated carrots (1-2 medium)
In a bowl, combine lime juice, beer, honey, garlic cloves, bay leaf, olive oil, salt and pepper. Add chicken and sausage pieces. Marinate at least one hour.
Meanwhile, prepare cabbage slaw. In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels and discard all but 3 tablespoons of the fat. To the pan, add the vinegar, maple syrup, celery seed, salt and black pepper. Bring to a boil and cook for 1 minute. Pour all but 1 tablespoon warm dressing into a small bowl.
Adjust heat to medium low and add leeks to skillet. Cook until slightly softened-about 2 minutes. Add green cabbage, red cabbage and carrots . Stir in the reserved dressing and cook just until the vegetables soften-3-4 minutes. Keep warm.
Prepare a charcoal or gas grill according to manufacturers instructions for moderately hot fire. Remove chicken and sausage pieces from marinade. Thread onto the bamboo or metal skewer. Grill kebabs 1-15 minutes, turning once or twice until chicken thoroughly cooked, but still moist. Remove from grill.
To serve, either place kebabs atop the chicken and sausage kebabs or serve alongside. Serves 2-4.
While I was given the sausages used in this recipe, my opinions are my own.
This is my contribution to Abbecedario Culinario hosted by Simona of Briciole. We are nearing the latter part of the Culinary ABC’s of the European community with the letter Q for Quarkkeulchen with some lovely pancakes prepared by Simona.
Please do not use images or text without my permission.