Sausage kabobs

Yield: 4 Servings

Measure Ingredient
1 pounds Smoked sausage cut into 1 inch pieces
1 cup Dried apricots
12 ounces Beer
½ large Green bell pepper
½ large Red bell pepper
1 large Spanish onion, cut in wedges
¼ pounds Fresh medium mushrooms, sliced
¾ cup Apricot preserves
1 tablespoon Prepared mustard
2 tablespoons Chili sauce
1 teaspoon Worestershire sauce

Simmer sausage and dried apricots in the beer in a large saucepan over low heat for about 10 minutes.

Cut bell peppers into 1¼ inch squares. Add peppers to sausage mixture, let stand off heat for

10 minutes.

Assemble kabobs on skewers alternately treading sausage with onion, red and green peppers, mushrooms and apricots.

Combine apricot preserves, mustard, chili sauce and Worcestershire sauce in small saucepan. Heat over medium heat, stirring until blended. Brush kabobs with sauce.

Grill or broil four inches from heat, 10 minutes, turning and brushing with more sauce after five minutes. Watch carefully.

Brush with remaining sauce and serve.

Great American

Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@...> on Feb 08, 99

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