Chicken Bratwurst Kebabs

This is the third of the experimental Gold'n Plum chicken sausage recipes. I was a little stumped about what to do with chicken bratwurst, other than just grill and eat them! 

All of these chicken sausages I received from Gold'n Plump were not pre-cooked in any way, so the challenge, especially with a chicken product of any kind, is to make sure they are thoroughly cooked before you consume them. 

I can usually trace back a thought process for how I come up with a recipe, but I have to say I can't recall how this popped into my head, but somehow I knew this would turn out. And really, what a great way to expand your budget, I got 15 kebabs out of one package of brats!

Chicken Bratwurst Kebabs

This is the before grilling shot

To prepare the bratwurst:
1 12 ounce can or bottle of beer (any kind will do)
1 package Gold'n Plump chicken bratwurst

Place brats and beer in a saucepan, and simmer until brats plump and cooked through, about 30 minutes. Leave in pan and let cool completely. Remove brats from beer, and refrigerate until ready to assemble the kebabs.

For the vegetables:
1 package ranch dressing mix
1/2 cup rice wine vinegar
1/2 cup olive oil
1 teaspoon black pepper
1 each, red, yellow and green bell pepper, cut into chunks
1 pound button mushrooms (larger ones can be cut in half or quartered)
1 fresh pineapple, cut into chunks

Mix together the ranch dressing mix, rice wine vinegar, olive oil and pepper. Place in a one gallon plastic bag, and add peppers and mushrooms. Coat all, and place in refrigerator for 3 or more hours, or overnight. Do not add pineapple to marinade.

When ready to assemble, slice the bratwurst into 1 inch chunks, then arrange peppers, mushrooms, pineapple and bratwurst on skewers. Grill for 5-7 minutes on each side, until browned.

My apologies for the quality of this final picture. Between the smartphone camera and the picnic cocktails, the quality is not the best !