Smoked Sausage Skewers

There I stood: hunched over the kitchen sink, muttering crustacean curses while tediously shearing shells off of a million shrimps. I bought them because, y'know, it's on my parents' dime while I'm at home, right? Might as well eat the expensive stuff while I can!

But while up to my elbows in shrimp poop, the seafood became less and less desirable. Then, an epiphany. (Hm, who knew excrement could stimulate the brain?)

I'd much rather be cracking open a can of beans, grilling a juicy chicken thigh, or creating dishes out of the outrageous variety of precooked sausages. What do these foods have in common? They're cheap! They're quick and perfect for students! They're tasty! And overall, college food can be dang delicious!

But I'm still ordering shrimp at restaurants when my 'rents are paying. I'll ingest them happily when someone else is de-pooping them.

Recipe has been scaled to serve one.
Smoked Sausage Skewers    Serves: 1
1 smoked sausage link, cut in bite sized pieces
2 button mushrooms, halved
1/4 sweet onion, cut in chunks
1/4 small zucchini, cut in chunks
2 T. BBQ sauce
Wooden or metal skewers
1.) Preheat grill. (Or, alternatively, you could cook them in a grill pan or broil in the oven.)
2.) Spear the sausage, mushrooms, onion, and zucchini on your skewers. Cook on the grill for a few minutes per side, or until vegetables and sausage are slightly charred. Near the end of cooking, baste with the BBQ sauce. Slide off the skewer and enjoy.