I love finding interesting new products in the market place. I have discovered D’Artagnan Chicken Truffle Sausage and I am in Heaven. It is so easy to enjoy these luxurious sausages which combine a base of wonderfully moist chicken with the full-bodied taste and aroma of black truffles. All you have to do is heat and serve.
In this quick and easy kabob recipe, each juicy shrimp hugs a chunk of Chicken and Black Truffle Sausage The kabobs were also brushed with a herbal, spicy seasoned oil for an extra punch of flavor.
1 pound 16-20 count large shrimp, deveined and shelled (tail on)
One 9-ounce package of D’Artagnan Chicken Truffle Sausage, cut into 1 inch slices
2 Tablespoons olive oil
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh marjoram
2 cloves garlic, finely chopped
1 teaspoon coarse cracked black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
A pinch of cayenne
Soak bamboo skewers in water for 30 minutes before starting. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
While grill is heating, wrap shrimp around the sausage slices and thread onto bamboo skewers. In a small bowl, stir together oil, thyme, marjoram, garlic,black pepper, crushed red pepper flakes, paprika and cayenne. Brush seasoning mixture onto skewers.
Place skewers on the grill and cook until sausage is slightly charred and shrimp are cooked through, about 4 minutes on each side. Continue to brush with seasoned oil while cooking.
Serve with your favorite grilling side dishes, or over soft polenta.