Smoked Sausage
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
smoked |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | can |
pineapple chunks
|
*
|
| 1 | can |
peaches
|
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 3 | tablespoons |
apricot preserves (jam)
|
|
| 1 ½ | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
smoked |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | can |
pineapple chunks
|
*
|
| 1 | can |
peaches
|
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 45 | ml |
apricot preserves (jam)
|
|
| 23 | ml |
dijon mustard
|
|
Directions
Stir together apricot preserves with mustard in small bowl.
Assemble kebobs on skewers, alternating sausage with peppers, fruit, and onions.
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.
