Ingredient List:
- ½ bottle — Soy Vay Teriyaki
- 6 cloves — Garlic crushed or minced
- 2 Tbsp — fresh ginger finely minced
- 1 pkg — SAMBOL® Tenderloin ends / precut
- 1 pkg — KayCee® Smoked Polish Sausage / cut to 1¼″ long
- 1 ea — Vacuvin and FireWire® SS Flexible Grilling Skewers
Dust finished skewers with: Steven Raichlen’s 5 Spice Rub.
Instruction:
Soak 5 6″ bamboo skewers @ 1hour OR get the FireWire® SS Flexible Grilling Skewers.
Using the Soy Vay Teriyaki with the minced garlic and ginger, marinate the Tenderloin ends and Sausage in the Vacuvin, for 1 to 2 hours, longer for a fuller flavor. Dust finished skewers with, Steven Raichlen’s 5 Spice Rub.
Grill on high heat searing @ 1–2 minutes per side until good color, baste at each turn with Soy Vay Teriyaki,
Serve immediately.
Enjoy!!
