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ISO two grilling recipes


Mar 8, 2005
I'm doing a grilling show on the 20th of May and I've been researching recipes. I'm interested in the two following recipes I don't have.

Grilled Italian Sausages with Confetti Vegetable Relish Celebrate p79
Picnic Sausage Potato Kebabs Causal Cooking p43

If anyone has these please post or email me. Thank you in advance.

Gina M

Veteran Member
Gold Member
Jan 13, 2006
Here's the Picnic Sausage & Potato Kabobs

Mustard Sauce
1/4 cup mayo
2 tablespoons stone-ground mustard

3/4 pound petite new potatoes (10-12)
1/4 cup water
1 teaspoon olive oil
1 garlic clove, pressed
3/4 teaspoon dried dill weed
1/8 teaspoon each salt and ground black pepper
6 large green onions
1 package (1 pound) cooked bratwurst (5-6 sausages)
12 cherry tomatoes

1. Prepare grill for direct cooking over medium coals. For mustard sauce, mix mayo & mustard in small bowl. Cover and refrigerate until ready to serve.

2. For kebabs, cut potatoes in half using Crinkle Cutter. Place potatoes and water in Large Micro Cooker, cover. Microwave on HIGH 5-7 minutes, just until potatoes are fork tender; drain. Drizzle with oil. Add garlic pressed with Garlic Press and seasonings; mix gently using Small Mix N Scraper.

3. Trim root ends from green onions. Cut 24 pieces, each 2 inches long. Reserve green tops for another use. Add onions to potatoes to toss gently.

4. Cut bratwurst diagonally into 1-inch pieces. Alternately thread bratwurst, potatoes, onions and cherry tomatoes onto six 12-inch skewers.

5. Grill kebabs, uncovered, 6-8 minutes or until bratwurst is browned, turning frequently using Barbecue Tongs. Serve kababs with mustard sauce.

Yield: 6 servings

(Precooked smoked sausage is another type of sausage that can be used in this recipe)

If you use wooden skewers, be sure to soak them in water at least 30 mnutes before using to prevent burning.

Hope this helps!! Sounds good.

Gina Miller
Pampered Chef Consultant
[email protected]


Legacy Member
Gold Member
Feb 20, 2005
Grilled Italian Sausages with Confetti Vegetable Relish
(Celebrate! Cookbook, pg 79)
Your 4th of July will sizzle with these tasty sausages topped with a zesty Italian-style relish. Bratwurst sausages work equally well in these hearty sandwiches.

Prep time: 30 minutes Grill time: 4-6 minutes

2 bottles (12 ounces each) non-alcoholic beer
1 medium onion, cut into wedges
10-12 Italian sausages (about 2 pounds)
1 medium green bell pepper, cut into 4 wedges
10-12 submarine or bratwurst rolls, split
½ cup mild giardiniera relish in vegetable oil (found in Italian food section or deli)
¼ cup Dijon mustard

1. Prepare grill for cooking at medium temperature. Combine non-alcoholic beer and onion in Family (12-in.) Skillet. Prick sausages several times. Place sausages in beer; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until sausages are no longer pink. Remove sausages from beer. Strain onion using small Colander; discard beer. Reserve onion.
2. Place sausages and bell peppers on grid of grill. Grill, covered, 4-6 minutes or until sausages are evenly browned and bell peppers are tender, turning occasionally with Barbecue Tongs. Remove sausages and bell peppers from grill; keep sausages warm.
3. Place buns, cut side down, on grill. Grill 30-60 seconds or until lightly toasted; keep warm.
4. Chop reserved onion and bell peppers with Food Chopper. Combine onion, bell peppers and giardiniera relish in Small Batter Bowl; mix gently. Place sausages in buns. Top with vegetable relish and mustard.

Yield: 10-12 servings

Nutrients per serving (1 sandwich): Calories 440, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 21 g, Sodium 1130 mg, Fiber 3 g

Diabetic exchanges per serving: 2½ starch, 2 meat, 2 fat (2½ carb)