Tailgate Turkey Sausage Kabob with Apricot Dijon Mustard Sauce
Lilydale’s Tailgate Sausage, brushed and glazed with this simple but zesty sauce makes these kabobs an easy grilled meal for your family and distinguished guests.
Meal Type: Lunch, Dinner
Servings: 8
Time to Make: Less than 30 minutes
Servings: 8
Time to Make: Less than 30 minutes
Ingredients
2 lbs. Tailgate Turkey Sausage
1 ½ cup Apricot jam
1 ½ cups Grainy Dijon mustard
32 pieces Dried apricot halves
32 pieces Whole button mushrooms
32 pieces Red onion
8 Whole cherry tomatoes
8 8-10 inch bamboo skewers soaked in water
Cooking Instructions
1. Soak bamboo skewers 1 hour in advance.
2. In a small bowl, combine the apricot jam and mustard. Mix well.
3. Meanwhile, bring a large saucepan of water to a boil. Add the sausages, reduce the heat and simmer uncovered for 10-12 minutes. Drain the sausages. Cool slightly and then cut crosswise into 2 inch pieces.
4. Preheat grill or barbecue to medium high.
5. Working with the soaked bamboo skewers, alternately thread the cut sausage, dried apricots and mushrooms evenly, leaving room at the end, to add the cherry tomato.
6. Brush with ¼ of the jam and mustard sauce.
7. Lightly oil the grill surface. Grill the kabobs for 10-12 minutes brushing with ½ of the jam and mustard sauce turning occasionally.
8. Remove from heat. Place cherry tomato on the end of the skewer. Return to the grill for 1 minute.
9. Serve on a bed of rice with remaining ¼ jam and mustard sauce.
TIP: Fresh pineapple enjoys sharing the skewer with this recipe!
