Grilled Sausage Kabobs with Apricot Mustard Sauce
Prep and Cook Time 20 minutes
Makes 4 servings
|3/4||cup apricot preserves|
|3/4||cup Dijon mustard|
|1||pound smoked andouille or other pork sausage, cut into 1-1/2-inch pieces|
|16||dried apricot halves|
|16||medium whole mushrooms|
- Prepare grill for direct grilling. Combine preserves and mustard in small bowl; mix well.
- Thread sausage, apricots and mushrooms onto 4 skewers. Brush with 1/4 of preserve mixture.
- Grill over medium-hot coals 8 minutes, turning once. Baste with 1/2 of preserve mixture and continue grilling 2 minutes more, turning once, or until sausage is lightly browned. Serve kabobs with remaining 1/4 of preserve mixture for dipping.
Andouille sausage is a spicy, smoked pork sausage often used in Cajun and Creole cooking. It makes a delicious addition to many other dishes.
|Total Fat||32 g|
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