Smoked Sausage Spiedini

Smoked Sausage Spiedini


½ cup Dierbergs olive oil
6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon Italian herb seasoning
1 loaf (8 ounces) Dierbergs Bakery demi French baguette
8 green onions
1 package (14 ounces) smoked sausage, sliced diagonally ½ inch thick
1 red bell pepper, cut into 1-inch pieces
8 wooden skewers, soaked in water 30 minutes
1 container (5 ounces) mixed baby greens


In small bowl, whisk together oil, vinegar, mustard, honey, and Italian seasoning; set aside.

Cut baguette into 1-inch cubes.

Cut white portion of green onions into 1-inch pieces; reserve green portion for other uses.

Alternately thread sausage, green onion, bell pepper, and bread cubes onto skewers.

Brush 1 tablespoon dressing over each skewer.

Place skewers on oiled grid over medium-high heat; cover and grill turning often until lightly charred, about 10 minutes.

Place greens in large mixing bowl. Drizzle ⅓ cup dressing over top; toss until well mixed.

Divide greens among 4 serving plates. Top each with 2 skewers. Serve with remaining dressing.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 752
Cholesterol: 61 mg
Fat: 56 g
Sodium: 1342 mg
Carbohydrates: 41 g
Protein: 18 g
Fiber: 3 g