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Apricot Sausage Kabobs Recipe

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"Basted with a simple sweet-and-sour sauce, these tasty kabobs make a quick meal that's elegant enough for company," relates Susie Lindquist, Ellijay, Georgia.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup apricot preserves
  • 3/4 cup Dijon mustard
  • 1 pound fully cooked Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 12 pieces
  • 12 dried apricots
  • 12 medium fresh mushrooms
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 617 calories, 35 g fat (11 g saturated fat), 76 mg cholesterol, 2,383 mg sodium, 60 g carbohydrate, 4 g fiber, 20 g protein.

Directions

  1. 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.
Originally published as Apricot Sausage Kabobs in Quick Cooking March/April 1999, p22

Nutritional Facts

1 serving (1 each) equals 617 calories, 35 g fat (11 g saturated fat), 76 mg cholesterol, 2,383 mg sodium, 60 g carbohydrate, 4 g fiber, 20 g protein.

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