Kebab is a hilarious word. It is a fact, and it is a lesson I learned the last time I was with my granddaughter. First, let me tell you about my Savory Breakfast Kebabs.
I wanted to make kebabs for breakfast, but I wasn’t sure exactly what type of kebab to make. Did I want to make a fruit kebab or a kebab that would be an entire breakfast-in-one? After conferring with my chief food taster, i.e. my husband, I decided to go with the full-breakfast-on-a-stick idea.
I already had Jones Dairy Farm All Natural Little Pork Sausages in the freezer, new potatoes and onions in the pantry and a variety of bell peppers in the fridge. Perfect!
If you haven’t yet met Jones Dairy Farm All Natural Little Pork Sausages, let me tell you about them. Think about them as little, wrapped gifts made especially for you by Jones Dairy Farm. These pork sausages are made using the same family recipe as the family used in 1889 – six generations back. They are still completely natural and contain no preservatives or MSG. This is the recipe; this is the sausage that made Jones Dairy Farm famous before any of us (or our grandparents) were born!
Detailed cooking instructions for the kebabs can be found below, but this the “how-to” in a nutshell. Roast potatoes, onions and bell peppers in the oven. Cook the sausage while vegetables are roasting, thread the ingredients on bamboo skewers, burn grill marks onto the kebabs and serve. Easy-peasy! They are delicious and fun – really, what more do we need?
Have you laughed each time I mentioned the word “kebab?” Well, my granddaughter would have (at least with me, anyway). Here is the story of how I learned the word “kebab” is a hilarious word.
After interrupting my 2½-year old granddaughter’s “compooter typing” to review the photos for this post, she asked what I was doing. Here is the conversation that followed.
Sweet D, “What you doing, Doozie, I want to type some more?”
Me, “I need to look at pictures of my food for just one minute.”
Sweet D, “Your pictoors of food?”
Me, “My kebabs.”
Sweet D, “Your whaaaat?”
Me, “Kebabs.”
Sweet D (louder, higher pitched and with a quizzical smile spread across her face), “Whaaaaaat?”
Me (now with a smile spread across my face since I knew where this was leading) “Kebabs! Kebabs are sticks with pieces of food stuck on them.”
Sweet D, (now laughing) “Whaaaaaat?” (more laughter)
Me (now laughing) “Kebabs. Kebabs are fun to eat.”
Sweet D, (belly laughing) “Whaaaaaaat?”
Me, (belly laughing) “Can you say kebabs?”
Sweet D, “Kebaawbs. (belly laughing while throwing her head back) You say it adin (again).”
Me, “Kebaaaaaaaawbbbs.” (belly laughing while throwing my head back)
Both of us, (belly laughing while throwing our heads back)
That is how I learned “kebabs” is one hilarious word, and that is how Sweet “D” and I roll. We make each other belly laugh – a lot!
Here are my other recipes using delicious Jones Dairy Farm products: Canadian Bacon Cheese Straws, Wild Rice, Jones Sausage & Apple Stuffing and Pepper Jelly Hawaiian Grilled Cheese.
This recipe lends itself to versatility, so feel free to add or substitute other vegetables and fruits such as pineapple, ham, cherry tomatoes, mushrooms, sweet potatoes, and so many more.
This is a Jones Dairy Farm sponsored this post, but all opinions are my own. Thank you for trusting me to bring you products I use and love.
Savory Breakfast Kebabs
Ingredients
- ½ sweet red bell pepper seeded and cut into square-ish pieces
- ½ sweet yellow bell pepper same as red peppers
- ½ green bell pepper same as red peppers
- 1 sweet yellow onion cut into chunks
- 8 new potatoes washed, quartered & patted dry
- 1 12- ounce package Jones Dairy Farm All Natural Little Pork Sausages
- Honey mustard store bought or homemade
- 8 bamboo skewers
Instructions
- Preheat oven to 400F.
- On three separate baking sheets, place bell peppers, onion and potatoes. Drizzle all vegetables with olive oil and season with salt and pepper.
- Place potatoes in the oven and set the timer for 30 minutes. After 10 minutes, place peppers in the oven (the peppers will cook 20 minutes). After 5 more minutes, place the onions in the oven to bake the last 15 minutes. Following this method, all vegetables should be ready at the same time.
- While the vegetables are roasting, place the sausages in a large skillet and add 6 tablespoons water. Cover and cook on medium for 15 minutes. After 15 minutes, remove the lid and continue cooking the sausages to brown them, 2-3 minutes per side. Remove from the heat and cut into four pieces per sausage link.
- To make the kebabs, slide peppers, onion and sausage on bamboo skewers and serve immediately with favorite honey mustard.
- If grill marks are desired, preheat a grill or griddle then place the kebabs on the grill just long enough to get grill marks.
Recipe Notes
This dish can be served without making into kebabs, it just isn’t as much fun?
*Delicious served with a side of eggs-your-way.
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Such a fun breakfast idea Susie!Susie Gall
Thank you, Nancy.Erica (@Erica's Recipes)
I absolutely love this idea! First, sausage is awesome (and I've had Jones - it's very good). Second, this incorporates veggies into breakfast in a totally new way and I bet they taste phenomenal with the sausage. This is seriously outstanding Susie!Susie Gall
Thank you, Erica. Your comments are so sweet. Thanks so much for stopping by Simply Sated today.Patricia @ Grab a Plate
What a great idea! I would sooo love to wake up to this for breakfast! Lovely!Susie Gall
Thanks, Patricia. You are correct - it was very nice to wake up to the leftovers the next day and they still tasted great. Thanks so much for coming by.Thalia @ butter and brioche
What an awesome idea to make savoury breakfast kebabs! These look great!Susie Gall
Thank you, Thalia, and thanks so much for taking the time to stop by. Have a terrific day!Linda (Meal Planning Maven)
We love all kinds of kebabs but never thought about creating ones for breakfast! How fun and yummy!