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Apricot Sausage Kabobs
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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.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |