Tropical Sausage Kabobs Recipe

5 4 4
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Tropical Sausage Kabobs Recipe

Read Reviews
5 4 4
Publisher Photo
"I've prepared these yummy kabobs for family and friends for years," says Joan Hallford of North Richland Hills, Texas. "They're a favorite to serve on the patio on summer evenings."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon cornstarch
  • 3 tablespoons Dijon mustard
  • 3/4 cup ginger ale
  • 1/3 cup honey
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 1-inch chunks
  • 4 medium firm bananas, cut into 1-inch slices
  • 2 fresh pineapple, peeled and cut into 1-inch chunks or 2 cans (20 ounces each) pineapple chunks, drained

Directions

In a small saucepan, combine the cornstarch and mustard until smooth. gradually stir in ginger ale and honey until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Alternately thread sausage and fruit onto metal or soaked wooden skewers. Brush with mustard sauce. Grill, uncovered, over medium-hot heat for 4 minutes or until evenly browned, basting and turning several times. Yield: 4-6 servings.
Originally published as Tropical Sausage Kabobs in Taste of Home April/May 2001, p8

Nutritional Facts

1 each: 466 calories, 22g fat (8g saturated fat), 51mg cholesterol, 1008mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 12g protein.

  • 1 tablespoon cornstarch
  • 3 tablespoons Dijon mustard
  • 3/4 cup ginger ale
  • 1/3 cup honey
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 1-inch chunks
  • 4 medium firm bananas, cut into 1-inch slices
  • 2 fresh pineapple, peeled and cut into 1-inch chunks or 2 cans (20 ounces each) pineapple chunks, drained
  1. In a small saucepan, combine the cornstarch and mustard until smooth. gradually stir in ginger ale and honey until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  2. Alternately thread sausage and fruit onto metal or soaked wooden skewers. Brush with mustard sauce. Grill, uncovered, over medium-hot heat for 4 minutes or until evenly browned, basting and turning several times. Yield: 4-6 servings.
Originally published as Tropical Sausage Kabobs in Taste of Home April/May 2001, p8

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newrecipejunkie User ID: 876567 227319
Reviewed Jun. 2, 2015

"This was great! Since we rarely use mustard, I only have regular mustard and used that. Also, my skewers are thick metal and would have broken the canned pineapple chunks so I added the sausage, pineapple and banana slices to the sauce in the pan. Delicious!"

MY REVIEW
dancingfool User ID: 7427237 92297
Reviewed Aug. 30, 2014

"Delicious, quick and easy! It gave a very different taste to the kielbasa and the fruit was just delicious with that sauce. I save the leftover sauce to grill bananas for desert another day!"

MY REVIEW
vinobueno User ID: 7726566 35218
Reviewed May. 3, 2014

"Definitely an odd sounding combo- but it is WONDERFUL!"

MY REVIEW
SpunkeyKY User ID: 2629459 78407
Reviewed Dec. 7, 2010

"Wow! Everyone went wild for this receipe! Some thought it sounded like a strange combo. at first, but there was nothing left after dinner. It was a big hit. I will be using the glaze on other things too. Fantastic!"

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