Yield: 2-4

Grilled German Potato Salad On a Stick with Johnsonville Butcher Shop-Style Swisswurst

Grilled German Potato Salad On a Stick with Johnsonville Butcher Shop-Style Swisswurst
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the Marinade:

  • 1/4 cup apple juice
  • 1 Tbl. dark brown sugar
  • 1/2 Tbl. apple cider vinegar
  • 1/2 Tbl. EVOO
  • 1 tsp. spicy brown mustard
  • 1/2 tsp. finely minced garlic
  • 1/2 tsp. worcestershire sauce
  • dash each salt and fresh cracked black pepper
  • [br]

Rest of Ingredients:

  • 2 medium-sized red potatoes, unpeeled, cut into eighths and precooked
  • 1/4 cup water
  • 2 Johnsonville Butcher Shop-Style Swisswurst Sausages, sliced into 6 pcs. each
  • 1 medium vidalia onion cut into wedges
  • 1-2 large jalapeño peppers or 1 mild sweet bell pepper, cut into bite-sized pieces
  • 4 strips lean quality thick-style bacon

Instructions

  • Whisk marinade ingredients well and set aside.
  • Place cut-up potatoes into microwave-safe bowl with 1/4 cup water. Cover with a sheet of paper towel. Microwave on high for 4 minutes. Remove, drain, and set aside to cool.
  • Slice off sprout end of onion and peel leaving root end on. Place cut end-down onto cutting board and slice through root end cutting onion into 6 wedges. Pull apart half of wedge and carefully cut though root end making smaller wedges keeping them intact with the root. (*See photo above.)
  • Cut rest of ingredients and place into a large bowl or ziploc baggie. (Except bacon.) Pour marinade over and marinate in fridge for several hours. *See note at bottom.
  • Carefully thread ingredients onto skewers weaving a piece of bacon as you go. You should get 4-5 nice-sized skewers. Pour marinade back into a small measuring pitcher or bowl.
  • Get grill hot, turn down to med/low, oil grates and grill skewers with lid closed, turning and basting, until done. About 20-25 minutes depending on your grill. Watch so that they don't burn checking on them as needed.

    • Notes

    *If using jalapeños, keep in mind that they will add heat to everything you're marinating them with. So, marinate them separately, or just use a bell pepper if a little heat is not desired.
    **I sliced the sausages on the bias and threaded them both ways to see which way worked the best. Either way you thread them, through the casing or through the inner meat, works perfectly fine and you don't lose any of the cheese.