Bacon Wrapped Sausage & Pineapple Skewers
Sweet and spicy goodness! This can be cooked stove top or on the grill. Just pre-cook the sausage if you're going to grill it.
- 1 package jalapeno sausage
- 8 strips bacon cooked
- 2 cups kimchee
- 1/2 medium red cabbage sliced into ribbons
- 1 - 1/12 cup pearl couscous cooked according to package directions
- ground turmeric for color
- 1 can pineapple chunks drained
- sliced fresh jalapeno for garnish
Heat a large skillet over medium heat. Add some cooking spray of olive oil. Add the sausage and cook, turning occasionally, until done. About 15 minutes. Remove from heat and allow to cool.
While the sausage is cooking, heat another skillet over medium. Add the bacon and cook until done, but still soft and pliable. About 10-15 minutes. Remove to a power towel. Dab off extra grease. Set aside
On a serving plate, add the kimchee and spread it out over the plates surface. Top with the sliced cabbage
Add the couscous on top, carefully laying it out over the kimchee
Drain the pineapple chunks. Slice the sausage into chunks. Using a wooden (or metal) skewer, add the pineapple and sausage, winding the bacon around them as you go. Make 5-6 skewers, using an equal amount of ingredients for each.
Here we are with our winning dish. We smoked the main dish category, but sadly we did not win the trophy. Our dessert box stumped us and that was that. Congrats to the winners of the 2018 Spencer de Mayo trophy. There’s always next year……………..