9-23: Fruity Sausage Kebabs

It’s fruit, and it’s sausage–on a kebab. Not much more to 9-23: Fruity Sausage Kebabs than that. We gave up our BBQ grill a few years ago after our apartment changed owners and haven’t purchased a new one yet since we bought our house. However, that’s okay: you can do these kebabs with just a toaster oven or broiler.

9-23: Fruity Sausage Kebabs is the last recipe I have (as of now) for Group 9: Ground Meat & Sausage. I assume there are other ones out there (since my numbers jump around a bit, especially at the end), but this is it for this group for me. Every so often, I’ll get email requests for particular recipes, and it’s always for ones I don’t have–apologies for that, this project was never intended to be a complete listing of all of the available recipes.


I’m not sure I’d recommend swapping mustard for soy sauce as mentioned in the TIPS, unless you’re trying to reduce sodium or stay gluten-free. They mention also reducing the amount of curry powder used if serving these to children, but 11-12: Creamy Sautéed Shrimp was one of my favorite recipes as a kid and it features curry powder pretty prominently, so I think that may depend more on personal preferences than anything else.


Ingredients. As you know, I swap “fake meat” for real meat these days, so we’re going with Beyond Sausage for this one. The choices were “brat” style or “Italian” style–based on the rest of the ingredients, I went with the brats. I’m sticking with the soy sauce recommendation, which you can see in the squeezy bottle on the right.


Slicing up the fruit into kebab-appropriate chunks.


Apple cutter/corers make life a lot easier. I’m not even going to bother taking the peel off.


Obviously, we need to cut up the sausage too. Best to do these last, especially if you use real meat.

In case you wanted to see what plant-based sausage looks like when you cut it open, here you go. It’s pretty squishy like a real uncooked sausage, but definitely doesn’t look like raw meat.


Kebab components are ready to be assembled.


I tried to keep the pattern going as consistently as possible, but uneven amounts of ingredients led to a few leftover pieces. The recipe states it’s for 4 servings, so I made 4 full kebabs.


Brushing the kebabs with the grilling sauce. The broiling pan insert keeps them from sitting down in the sauce and helps the air circulate better.


All prepped and ready to be grilled (or broiled, in this case). These are VERY heavy and a bit unwieldy–I think if I were doing these on a real grill, I’d spread the fruit and sausages out onto a few more skewers.


Broiling in my (very dirty) toaster oven. This one does convection too, so I have that going as well to make them cook hotter/faster/drier. It’s the same idea that’s behind all these trendy “air fryers“. Save yourself an extra appliance and just buy a good toaster oven that does convection.

My business management professor in college (who taught several classes by just showing us Season 1 DVD episodes of the brand new show that had just debuted, “The Office” 😉) told us once that the best thing you could ever own was a good toaster oven, and I don’t think he was necessarily wrong on that one.


After broiling. They definitely got some nice color on them, but a grill would have done a much better job of getting that nice char on there. Oh well–you make do with what you have.


Final plate. Overall not bad, but nothing exciting. They would be fun for a summer backyard BBQ or good as mini (think 4″ skewer with one piece each) appetizers.

Grade: B+


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