Buffalo Chicken Sausage Kabobs with Blue Cheese

When I think of buffalo chicken, my mind immediately goes to the crispy fried buffalo chicken fingers my dear friend Pam and I would share on Wednesdays in the summertime, also known as our “Wine Wednesdays.” We’d leave work early, go for a long walk in the state park by the office and then head over to the local bar next door to where we used to work. We’d sit on the deck, enjoy the late sunshine and pretend we were on vacation somewhere with a fabulous view –  not over looking the bar’s parking lot. We’d have our glass of wine and share an order of hot buffalo chicken fingers with blue cheese and celery and talk for hours. Darn good buffalo fingers, but even better company.

Now, for the majority of times when you want the buffalo chicken without the deep fried goodness from the local pub, you’ve gotta try one of our favorite recent food finds: al fresco chicken sausages – buffalo style. We discovered them mainly because we were looking for things to throw on the grill with minimal prep during our renovations. These sausages are fully cooked and are ready in 10 minutes on the grill. There’s a bunch of different flavors like sun dried tomato, spinach and feta and the recent favorite buffalo style – which has just enough hot to spice things up.  Adrian loves anything with hot sauce or sriracha, but these were still mild enough for me to enjoy too. Since we now have a working kitchen sink and can properly wash vegetables (versus washing them in the bathroom sink), we had to try the buffalo chicken sausages sliced and paired with veggies on kabobs and served with blue cheese for dipping. Because blue cheese and buffalo chicken, well, pair just perfectly. Use a light blue cheese if you prefer. We did. These are so easy to prep and cook quickly. Use veggies that aren’t dense and cook quickly, like baby bella mushrooms and red peppers, so the cook in about the same time as the sausages. 

Here’s how to make these kabobs: