By Traeger Kitchen
Gather your mates & fire up these Australian skewers to watch the Rio Olympic games.
|12 Ounce||andouille sausage, cut into 2 inch slices|
|1/2 Whole||red onion, sliced|
|1 Whole||green bell peppers, sliced|
|1 Whole||yellow bell peppers, sliced|
|To Taste||olive oil|
|To Taste||Traeger Cajun Shake|
|1/2 Cup||Minced Tomatoes|
|1/2 Tablespoon||chipotle peppers in adobo sauce, minced|
|1/4 Teaspoon||cracked black pepper|
|1/4 Teaspoon||ancho chile powder|
|1/4 Teaspoon||garlic powder|
|1/4 Teaspoon||onion powder|
|1/4 Teaspoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
If using wooden skewers, soak skewers in water for about 30 minutes prior to cooking.
Start the Traeger on High heat, lid closed, for 10 to 15 minutes.
Cut pepper, onion and sausage into chunks. Thread skewer alternating between meat and vegetables.
12 Ounce andouille sausage, cut into 2 inch slices
1/2 Whole red onion, sliced
1 Whole green bell peppers, sliced
1 Whole yellow bell peppers, sliced
Drizzle each of the skewers with olive oil and season on all sides with the Traeger Cajun Rub.
To Taste olive oil
To Taste Traeger Cajun Shake
Put skewers directly on grill grate and cook for about 5 minutes. Flip skewers over and cook for an additional 5 minutes.
Spicy Ketchup Dipping: Mix together sauce ingredients and transfer to a small serving bowl.
1/2 Cup Minced Tomatoes
1/2 Tablespoon chipotle peppers in adobo sauce, minced
1/4 Teaspoon cracked black pepper
1 Teaspoon honey
1/4 Teaspoon ancho chile powder
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
Pull skewers off grill and serve with spicy dipping sauce. Enjoy!
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