Ingredients Jump to Instructions ↓

  1. 3/4 cup apricot preserves

  2. 3/4 cup Dijon mustard

  3. 1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces 12 dried apricots

  4. 12 medium fresh mushrooms Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice. ');


Send feedback