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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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In Hebron, Indiana, Edna Hoffman relies on sausage to make these colorful kabobs different from most. The meaty chunks are skewered with tart apples and colorful peppers, then basted with a mild sweet glaze. Ingredients:
1/4 cup sugar |
1 tablespoon cornstarch |
3/4 cup cranberry juice |
2 tablespoons cider vinegar |
2 teaspoons soy sauce |
1 pound johnsonville® polish kielbasa sausage or 1 pound smoked polish sausage, cut into 1-1/2-inch pieces |
2 medium tart apples, cut into wedges |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
Directions:
1. In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally. Yield: 8 servings.
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