Smoked Paprika Sausage with Manchego Kebobs

The smoky paprika link takes these kebobs to a whole new level.
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1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
2 cloves garlic, minced
1/2 each red, yellow and green bell pepper cut into 1 inch pieces
6 cherry tomatoes
6 baby portobello or button mushrooms
1/2 red onion cut into 1 inch pieces
4 asparagus stalks, cut into 3 inch inches pieces
3 links Aidells Smoked Paprika Sausage with Manchego, cut into fourths
6 wooden skewers soaked in water at least 2 hours


  1. Mix oil, vinegar, basil, oregano, red pepper flakes, salt, pepper and garlic to make a marinade. Place cut vegetables into a zip lock bag and add the marinade; shake well to coat. Arrange vegetables and sausages alternately onto skewers. Cook kebobs for about 9 minutes per side. Serves 3-4