- 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
- 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
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