4 pork, chicken or turkey sausages — sliced thick
1 lb. cubed winter squash (purchase already cubed in bags for convenience if available)
4 Yukon Gold potatoes — cubed
4 large fresh whole beets — peeled* and cubed
fennel — thick sliced
olive oil for brushing
meat thermometer to test sausages if desired
Alternate sausage, squash, potatoes, beets, and fennel on metal skewers. If using wood skewers, soak in water first. Brush with olive oil. Place on grill away from direct heat, turning at least once, until vegetables are soft and interior temperature of sausages is 160 degrees. Serves four.
*Peeling beets can be tricky and messy. You can try using a vegetable peeler, or it might be easier to boil them before leaving. Immediately peel skin, let cool, and cube.