Italian Fennel Sausage Kabob is a complete meal in one, utilizing Italian flavors for a delicious infusion of texture and taste, to give you a most delectable, juicy, colorful dish to share with family and friends in the beautiful sunny summer outdoors!
Song of the day: "Beautiful Day" by U2.
Italian Fennel Sausage Kebob is a fun way to cook on the grill and have a full meal after everything is said and done. Imagine sausage with fennel and spices nestling amazingly amongst marinated vegetables, then all together grilled on the barbecue giving beautiful color, juicy charred bit and incredibly moist and tender sausage. This is a real mouth-waterer!
Italian to me means fresh ingredients, great flavor, a lot of passion, and people getting together to share food. Growing up in an Italian family was just that. Lots of gatherings, food in abundance, laughter, talking, heated discussions and most of all eating and drinking fine homemade wines. I love those memories and it is what fuels my creativity today with all those wonderful pictures in my mind.
This year in Edmonton the farmers markets are in abundance and being outside after a long and hard winter feels so good, don't want it ever to end, "wishful thinking", lol. Nicoletta and I even go when we don't need anything just to walk and feel the vibe of those stands, the people, all that good stuff. It is funny even though we needed nothing, we always come home with something. Hard to deny ourselves or great products and wonderful things and the vendors are passionate about what they are doing. In my heart, I want to support them so in all fairness it was a humanitarian effort.
Well, on this particular day we stopped in at 124 Grand Market, at Fuge which has the most amazing and delicious sausages. Italian true at heart the fennel sausage is my favorite. It is funny sometimes I get these ideas as soon as I see the product and this instance was no different and what I wanted to create was a kebob. It first began with cutting up the Italian fennel sausage into bite-size pieces and skewer them with vegetables in between. Then knowing me, another light bulb moment: why not leave them whole as they would stay nice and juicy on the grill and make one huge kebob. Well, as you can see that is exactly what I did, not wanting a brilliant creative thought to go to waste..........
Here is the line up for Italian Fennel Sausage kebob:
- Italian fennel sausage
- Zucchini rounds
- Shallot chinks
- Red pepper wedges
- Yellow pepper wedges
- Green onion stalks
In a matter of minutes, you will have a kebob that will feed four nicely.
I wanted to elevate the flavors of the vegetables so into a bowl they go and some good e.v.o. oil, salt, pepper, some parsley, oregano, Genovese basil, and we are ready to get this bad boy together. Don't those vegetables look lovely?
I start the process using four skewers metal ones I have as we will need the strength to hold this creation altogether. Starting with the Italian fennel sausage I begin wanting the sausage to encase all those wonderful vegetables. Then adding a level of the veggies playing with the lineup to mix things up a bit. As you can see in the picture some lines have zucchini, peppers, shallots, and others starting with peppers, zucchini in the middle, and ending off with shallots. You can do it however you wish and most of all enjoy yourself and have lots of fun and laughs doing it. This will put some wonderful energy into the mix and the food will taste extra special. You are probably wondering what am I going to do with those green onions.?
There's your answer: I weaved them in and out of the vegetables and look how beautiful they look all together. All those colors and can't wait to eat them. Back in the day when my father would be cooking sausages, my brother and I would be there ready to pillage a few and run laughing like crazy lost boys pounding back those incredible homemade sausages, lol.
It's grilling time and the aroma coming off this huge kebob is mouthwatering. I smell that char on the peppers and the sweetness of the shallots and green onion. The zucchini looks so juicy with those grill marks and well the sausages are just oozing that juicy fennel flavor I want to just take one and bite in but as Nicoletta would say "resisti, resisti" which means resist in Italian, lol. Well the sausages are done and the vegetables are beautifully grilled, just have to plate and take a few more pictures and we are set to sit down and eat.
Thanks to Jamie Oliver, I was inspired to place everything on a wood board, it's a rustic dish and demands that traditional artisanal respect and I think it looks amazing, what about you?
Now I have been waiting a long time to dig in. Wow....... the sausages so juicy, succulent with just a hint of spice, and that fennel comes through so subtly and deliciously. The zucchini are like bursts of charred earthy sweet morsel bombs, and the roasted peppers along with that caramelized flavor of the onions play so nicely on the palate with the texture of the sausage. I love the little notes of Genovese basil, the parsley, that sea salt on the surface of the veggies. Bite after bite I am left with sheer pleasurable feeling in my stomach and these delightful moans of satisfaction from my family and friends. There is nothing more beautiful to a cook's ears than hearing those sounds, and one's inner voice saying, Great Job!
I love being Italian, the passion, the intensity and the way of life is really beautiful. Cooking outdoors is truly a way to connect with the elements and earth and a great way to have family and friends laughing and talking as you cook up a storm ready to share this Italian Fennel Sausage Kebob.
From our backyard to yours, truly seize the day!
Song of the day: "Beautiful Day" by U2.Print
- 5 Italian Fennel sausages
- 1 zucchini cut into ½ inch thick rounds
- 2 shallots, cut into quarter wedges
- 1 red pepper, cut into wedges
- 1 yellow pepper, cut into wedges
- 4 green onion stalks
- 1 Tbsp e.v.o. oil
- pinch of sea salt
- crackling of black pepper
- ½ tsp fresh chopped parsley
- ½ tsp dried Genovese basil
- squeeze of lemon
- In a bowl toss vegetables gently with the e.v.o. oil, salt, pepper, herbs, lemon.
- Take four preferably metal skewers and start with the sausage placing the skewers through evenly spaced along the sausage length. Then the next line would be the vegetables one on each skewer zucchini, shallot, peppers.
- Next skewer another sausage and then vegetable until you are left with the sausage at the end.
- Take the green onion and weave it in and out of each skewer, then press it all nicely together.
- Place on a preheated bbq and grill for about 5 minutes turn and do the same for the other side. Keep turning and watch to make sure things are not getting burnt. Total cooking time 20 minutes.
- Take sausages and vegetables off skewers and serve on a nice wood cutting board.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Meat & Vegetables
- Method: Barbecue
- Cuisine: International
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.