Barbecued Sausage Kabobs
|Smoked sausage||1 Pound, cut into 1 inch pieces|
|Dried apricots||1 Cup (16 tbs)|
|Beer||12 Ounce (1 Can)|
|Red bell pepper||1⁄2|
|Green bell pepper||1⁄2|
|Spanish onion||1 , cut into wedges|
|Medium mushrooms||1⁄4 Pound, sliced (Fresh Ones)|
|Apricot preserves||3⁄4 Cup (12 tbs)|
|Prepared mustard||1 Tablespoon|
|Chili sauce||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Simmer sausage and apricots in beer in large saucepan over low heat 10 minutes.
Cut peppers into 1 1/4-inch squares.
Add peppers to sausage mixture; let stand off heat 10 minutes.
Assemble kabobs on skewers, alternately threading 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, 4 inches from heat, 10 minutes, turning and brushing with more sauce after 5 minutes.
Brush with remaining sauce and serve.