Sausage kabobs
4 Servings
Ingredients
| Quantity | 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 |
Directions
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