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Barbecued Sausage Kabobs

American.foodie's picture
Barbecued sausage kebabs are prepared with smoked sausage kebabs. Prepared with vegetables, mushrooms and dried apricots, the sausage kebabs are grilled to cook and basted with a mixed and cooked sauce of apricot preserves, mustard and chili sauce. Peppy and savory, it is great as a side.
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Barbecued Sausage Kabobs Recipe