Country-style Sausage & Zucchini Skewers By Foodbag

Here’s How

1. Thoroughly clean the potatoes, peeling is optional. Cut the potatoes into slices up to 1 cm thick and place them in a pot with enough water that it just covers them. Add a pinch of salt. Cook them until they're almost tender, about 7-8 minutes. Drain and let them cool.

2. Peel the red onion and cut it in half. Slice half the onion for the barbecue skewers and finely chop the remaining half. Squeeze the lemon into a small bowl and mix in the chopped red onion, bruschetta seasoning, mustard, and 3 tbsp of olive oil. Add the chopped parsley and basil to the mixture. Season with salt and black pepper, then set aside to let the flavors blend.

3. Cut the zucchini in half lengthwise and then into crescent shapes of up to 1 cm. Remove the casing from the Country-style sausage and slice them into 1 cm rounds. Alternate red onion slices, zucchini, and sausage onto skewers. Season the skewers with salt and black pepper. Make two barbecue skewers per person.

4. Heat a generous amount of olive oil in a pan and fry the potato slices until golden and crispy. Remove them from the pan, place them in a mixing bowl, and toss them with the dressing and spinach. Mix well so that the flavors of the dressing infuse the potatoes.

5. Meanwhile, heat a bit of olive oil in the same pan and bake the skewers until they're cooked through, about 5-10 minutes. Turn them occasionally to ensure all sides cook evenly.

6. Serve the skewers with the potato salad. Delicious!