Yield: 6 Servings
|1 pounds||Hillshire Farm Smoked Sausage, and variety, Regular, Beef, Lite or Turkey, cut in bite-sized pieces|
|1 \N||Green pepper, sliced in square pieces|
|1 can||Pineapple chinks (15 oz) OR|
|½ \N||Fresh pineapple, cut in chinks|
|1 can||Peaches (15 oz) OR|
|3 \N||Fresh peaches, sliced|
|3 \N||Green onions, sliced in 3\" strips|
|3 tablespoons||Apricot preserves|
|1½ tablespoon||Dijon mustard|
|4 \N||12\" skewers|
GLAZE: Stir together apricot preserves with mustard in small bowl.
KEBOBS: Assemble kebobs on skewers, alternating Hillshire Farm Smoked Sausage with peppers, fruit, and onions. (If using bamboo skewers, soak skewers in water for at least 30 minutes prior to assembling kebobs to prevent burning.)
Brush kebobs with half of glaze. Grill over medium coals for 5 minutes. Turn kebobs, brush on remaining glaze and continue grilling about 5 minutes. Total preparation and cooking time: 20 minutes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.