 |
Apricot Sausage Kabobs
|
 |
3/4 cup apricot preserves
3/4 cup Dijon mustard
1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice
In a small bowl, combine preserves and mustard; mix well. Remove 1/2
cup for serving; set aside. Alternate sausage, apricots and mushrooms
on four metal or soaked wooden skewers. Grill, covered, over indirect
heat for 15-20 minutes or until meat juices run clear. Turn
frequently and baste with remaining apricot sauce. Warm the reserved
sauce; serve with kabobs and rice.
|
Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |