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Chicken Sausage and Peach Skewers

Chicken Sausage and Peach Skewers With Green Beans
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Serves 4| Hands-On Time: | Total Time:



  1. Soak 8 small wooden skewers in water for at least 15 minutes. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a simmer. Steam the green beans in the steamer basket until tender, 6 to 8 minutes.
  3. .Meanwhile, mix together the mustard, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl. Add the green beans and toss to combine.
  4. Toss the sausage, peaches, and baguette with the remaining 2 tablespoons of oil and 1/4 teaspoon pepper in a large bowl, thread onto the skewers.
  5. Grill the skewers, turning occasionally, until the sausages are heated through and the bread is toasted, 5 to 6 minutes. Serve with the green beans.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 466
  • Fat 18g
  • Sat Fat 4g
  • Cholesterol 70mg
  • Sodium 1,045mg
  • Protein 25g
  • Carbohydrate 51g
  • Sugar 7g
  • Fiber 7g
  • Iron 5mg
  • Calcium 91mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
You can assemble the skewers up to 4 hours in advance; refrigerate, covered, until ready to grill. The green beans can also be cooked in advance; rinse with cool water and refrigerate, covered. Toss with the dressing before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.