This is a recipe from the Pampered Chef Casual Cooking cookbook. The original recipe calls for green onions, but I cook this without the green onions to make it a lot less work.
Ingredients:
*1 lb. petite new potatoes or baby dutch golden potatoes (about 15), halved (I half them using the crinkle cutter from Pampered Chef. It leaves ridges so that seasonings stick to the potatoes better. I put 7 halves per skewer)
*2 teaspoons olive oil
*1 garlic clove, pressed
*3/4 teaspoon dried dill weed
*dash of salt + 1/8 teaspoon salt
*1/8 teaspoon ground black pepper
*1 package bratwurst (5-6 sausages)
*12 cherry tomatoes
*6 cups water
*1 medium yellow onion, cut into wedges
*skewers
Directions:
If using wooden skewers, soak in water in a 9x13 dish so that all the skewers are immersed. Cook bratwurst by placing them in a large skillet with the 6 cups of water and the yellow onion wedges. Bring to a boil.
Meanwhile, cook the potatoes by bringing water to a boil in a medium sauce pan. Make sure there is enough water for the potatoes to all be immersed. Add a dash of salt to the water. Once the water is boiling, add the potatoes and boil just until fork tender. Drain. Drizzle with oil. Add garlic, salt, pepper, and dill weed. Mix gently using a rubber spatula so that the potatoes do not mush.
Preheat indoor grill to medium-high heat. Alternately thread bratwurst, potatoes, and cherry tomatoes onto 6 skewers. Grill uncovered until bratwurst is browned, turning frequently. My indoor grill will only fit 4 skewers, so once I cook those, I put them on an oven safe plate and put them in the oven on the "warm" setting (about 170 F) while I cook the remaining 2 skewers.
