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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've prepared these yummy kabobs for family and friends for years, says Joan Hallford of North Richland Hills, Texas. They're a favorite to serve on the patio on summer evenings. Ingredients:
1 tablespoon cornstarch |
3 tablespoons dijon mustard |
3/4 cup ginger ale |
1/3 cup honey |
1 pound fully cooked johnsonville® polish kielbasa sausage or polish sausage, cut into 1-inch chunks |
4 medium firm bananas, cut into 1-inch slices |
2 fresh pineapple, peeled and cut into 1-inch chunks or 2 cans (20 ounces each) pineapple chunks, drained |
Directions:
1. In a small saucepan, combine the cornstarch and mustard until smooth. Gradually stir in ginger ale and honey until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
2. Alternately thread sausage and fruit onto metal or soaked wooden skewers. Brush with mustard sauce. Grill, uncovered, over medium-hot heat for 4 minutes or until evenly browned, basting and turning several times. Yield: 4-6 servings.
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