Have you ever noticed how people tend to bring their “standards” to the neighborhood Fourth of July festivities? “Mark, you’re making the potato salad? Sara, you’ll make the lemon squares? Bill, you’ll have that turkey in the smoker all day, right?”
This summer, if you’re looking for a new standard, look no further. We did a little experimenting and came up with the following recipe for one of our newest butcher shop items.
The Wild Boar Sausages are plump, robust and were thrilled to be paired with plums, peaches and red onions on the grill. The sausages got crispy and the ripeness of the fruit became intensified with the heat of the grill. What could be better than fresh game flavors with fresh fruit to compliment? The good news is that they’ll be just fine with the potato salad and lemon squares! We have some amazing Roasted Potato Salad available, as well.
When you assemble your kebobs, we recommend that you use 2 skewers, instead of 1. It makes the kebobs much easier to turn on the grill.
-Soak your skewers for at least an hour in water to prevent them from burning.
-Slice the peach & plum in half and remove the pits.
-Use red onions that are the same size as the fruit halves or cut a larger onion in half.
-Assemble the kebobs as shown in the photo.
-Cook on ash white charcoal for about 3 minutes on each side or until sausages reach an internal temperature of 165 degrees.
Yes, it’s really this fast, fresh and delicious!
