Well as we all know we can not keep Kent in one place for very long. He and Wes have loaded down the truck, attached the pit and hit the road headed north to Fort Worth. Kent and Wes will be at the Fort Worth HEB Central Market off of Hulen Street this Friday and Saturday ONLY (Aug. 19-20). We all know if they have the big pit with them this means good food right? They would love to have you stop by and sample the Pederson’s Wenzel Bison Green Chili Sausage. Here is an AWESOME recipe to try with the Bison Green Chili Sausag:
Bison Green Chili Sausage Skewers with Cilantro Lime Marinade
Cilantro Lime Marinade
1-Jalapeno seeded and chopped
1-Clove of Garlic
¾ tsp.-minced ginger
¼ cup-Lime Juice
2 tsp. – Balsamic Vinegar
½ cup- Honey
¼ cup- Fresh cilantro packed
Pinch of salt or to taste
Bison Green Chili Sausage Skewers
16- ¾ in squares of red, green, yellow bell pepper
12- 2 to 3 layer red onion wedges
12- Cherry tomatoes
18 pieces- Bison Green Chili Sausage
23- Uncooked 21/25 large Shrimp
4- Metal skewers
Combine all ingredients in the list for Marinade, not including cilantro, until they become a smooth liquid. Combine cilantro and blend again until cilantro is chopped very finely. Pour mixture into a zip lock bag and add shrimp. Place entire bag in the refrigerator and let marinade while preparing the other ingredients.
Chop the three kinds of bell pepper into ¾ in. squares for a total of 16 pieces of each. Chop a red onion into 12 pieces with 2-3 layers per piece. Cut Bison Green Chili Sausage into 18 pieces about ½ to ¾ inches thick.
Take a skewer and alternate green bell, red bell, yellow bell, sausage, tomatoes, sausage, onion, shrimp over and over until the shrimp is used 3 times. Repeat this process for all 4 skewers. The remaining marinade will be brushed or spread over the ingredients on the skewers.
You can cook these two different ways, either grill them at 350 degrees about 3-4 min for each side or broil them in the oven until the shrimp is cooked completely.
