Wednesday, November 25, 2009

Sausage Skewers and Corn

There are days that just don't end. Especially really crappy ones. They just go on and on and on...

I have a friend that, on those kinds of days, on the way home from work would buy the most expensive ingredients he could find at Terry's or Santi's or perhaps Bacchus Epicerie and, with the last milligram of his strength, toil over a complicated home cooked gourmet masterpiece so that he may enjoy the last seconds of the otherwise crappy day in peace- sated and a wee bit tipsy, preferably drunk, with his favorite bottle of fine wine.

I am rather like that, too. Except that instead of the Epicerie, I would go to S&R. Instead of foie gras, I'd grab a bag of sausages and corn. Instead of spending hours in the kitchen, I'll spend a couple of minutes. Instead of wine, Coke- if I'm lucky, if not, water is fine.

This is for the wicked tired, famished, and busy.

Because at the end of the day, we still have to eat.

Sausage Skewers


2 Veal bratwurst
2 Schublig
2 medium red onion, quartered
2 tomato, halved
1 big red and/or green bell pepper, seeds removed and cut in 4 equal squares
Olive oil, for drizzling

4 bamboo skewers


Pre-heat stove top cast iron grill.

Slice each veal bratwurst and schublig horizontally into 4 equal pieces.

Alternately thread tomato, onion, and bell pepper with sausages.

Drizzle skewered sausages with olive oil and grill for about 15 minutes, turning occasionally.

Serve with steamed sweet corn on the cob.

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