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Meat: Breakfast Sausage Kabobs




Source of Recipe


Fulvia Guyger


Recipe Introduction


This delicious sausage kabob recipe was shared by Fulvia Guyger of Prineville, OR. Fulvia is originally from Italy and runs a wonderful bed and breakfast called the Bellavista Bed & Breakfast. Recipe is from the Creme de Colorado Cookbook by Junior League of Denver.



List of Ingredients




1/2 cup apricot preserves
1 tablespoon Grand Marnier Liqueur
1/4 teaspoon grated orange zest
12 ounces precooked sausage links
3 fresh apricots, cut into 1-inch pieces



Recipe



In a small saucepan over medium-high heat, combine apricot preserve, Grand Marnier, and grated orange zest. Bring mixture to a boil; boil, stirring for 1 minute. Remove from heat and set aside to cool.

Preheat broiler of your oven.

In your oven-proof pan or baking dish over medium heat, heat sausage links until warm; remove from heat and cut into 1-inch pieces.

Using small 8-inch skewers, alternate sausage with apricots. Glazed prepared preserve mixture over the sausage and apricots on the skewers. Broil for 1 to 2 minutes or until sauce is bubbly. Remove from heat and serve immediately.

Variation: Other fruits may be used, such as peaches, nectarines, or a combination of fruits. Dried fruits may be substituted for the fresh ones.

Makes 3 to 4 skewers.