2 Italian sausages, casings removed, cut into 18 slices
1 large potato, peeled, cut into 18 cubes
1 can (5 1/4 ounces) pineapple chunks, drained
2 tablespoons teriyaki sauce
Preheat over to 375 degrees F.
Using wooden skewer, alternate 1 piece sausage, 1 cube potato, and 1
chunk pineapple on each skewer.
Lay each kabob on lightly greased baking sheet.
Brush with teriyaki sauce.
Bake 20 to 25 minutes, or until sausage is cooked and potatoes are
tender. Turn several times during cooking. Serve hot.
Servings: 18 appetizers
The All-American Potato Cookbook