Easy Sausage & Veggie Kabobs
2 medium zucchini, cut into ½ inch slices
1 medium red onion, cut into large chunks
10 medium mushrooms
1 red bell pepper, cut into 1-inch pieces
1 bottle Italian dressing
2 cloves garlic, finely minced
2 Tbsp. parsley, finely chopped
4 links Dibrova Cajun Chicken Sausages, cut into 1-inch pieces
Combine the first 7 ingredients in a large bowl and toss well. Let vegetables marinate for at least 1 hour in the refrigerator. If using wooden skewers, let them soak in water for 30 minutes before grilling.
Set up grill for medium-high heat. Alternate vegetables and sausage chunks on the wooden skewers so that there is a bit of every vegetable on each one. Grill skewers for approximately 10 minutes until nicely browned.
Saturday Scrambled Eggs with Chicken Sausages
2 Tbsp. oil
3 Dibrova Cajun Chicken Sausages, coarsely chopped
8 large eggs
¼ cup milk
½ tsp. salt
Pinch of black pepper
2 green onions, finely chopped
5 mushroom, sliced
1 large tomato, chopped
½ cup sharp cheddar cheese, grated
Heat oil in a large skillet over medium heat. Add chopped sausages and cook for 3 minutes, stirring occasionally. Meanwhile, in a mixing bowl, beat eggs, milk, salt, pepper and green onions until well mixed.
Add the mushrooms to the sausages in the frying pan and continue to cook for 2 minutes, stirring frequently. Add chopped tomatoes and cook 1 minute more. Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently lift up edges of eggs with a spatula to let the uncooked eggs flow underneath. Gently fold eggs over until they are set. Sprinkle cheese over eggs and turn off heat. Let stand 1 minute to let cheese melt then serve immediately.