Do you remember last year when BlogHer was in San Diego and I attended a fantastic food photography and styling workshop hosted by Hillshire Farm? Well, once again Hillshire Farm are sponsors of the BlogHer conference (being held in New York) and have asked me to create a 'simplicious dish' using one of their smoked sausage varieties. Chefs on site at BlogHer will be preparing my dish (and those of other bloggers), and displaying them as vanity plates at the Hillshire Farm booth (#1005) to give you a ideas for not only preparing smoked sausage dishes at home, but also as inspiration for you to create your own dish with the chefs at the booth.
So although chefs at the Hillshire Farm booth will not be preparing these kabobs on site, they will be preparing a slightly different version of this dish for the booth which will be more along the lines of the veggies, and polska kielbasa on rice, I really wanted to show you yet another way to serve this dish at home. It's a very simple, quick to make dish that is not only perfect for appetizers, but you could make full-size kabobs (as opposed to the mini versions I made) and serve with rice for dinner. I also did not need my husband to grill these outdoors, I was able to grill 10 at a time on my small indoor counter-top grill.
Beef Polska Kielbasa Kabobs
makes approximately 15 mini kabobs
- 1 Hillshire Farm Beef Polska Kielbasa
- 1 package of whole mushrooms
- 1 punnet of roma tomatoes
- 1 green bell pepper
- 1 cup baby spinach
- 1 yellow onion
- 2 tbs olive oil
- 2 tbs balsamic vinaigrette
- 1 tsp minced garlic
- 1/2 tsp dried thyme
Turn the indoor grill onto medium-high and pre-heat.
Combine the olive oil, balsamic vinaigrette, minced garlic, and thyme in a small bowl and set aside.
Next, prepare the rest of your ingredients - slice the beef polska kielbasa, chop the stems off the mushrooms and spinach, and prepare the onion and green pepper into bite-sized pieces.
Thread the ingredients onto small skewers and using a basting brush sweep a little of the balsamic vinaigrette mixture onto each kabob. Turn that side down onto the grill and add the vinaigrette mixture to the other side. Grill the kabobs for around 12-15 minutes, turning frequently, you will want to be able to smell those mushrooms and see the grill marks.
Once grilled add one last sweep of vinaigrette mixture over the top of each and serve.
Visit the Simplicious Dishes by Hillshire Farm booth (#1005) during the conference and get creative with the chefs to make your own savory dish using a combination of fresh ingredients, herbs, and smoked sausage.
Don't forget to take the No Kid Hungry Pledge while you are there and Hillshire Farm will donate $5 to Share our Strength for every pledge taken.
Disclosure: This post was sponsored by Hillshire Farm.