Smoked Sausage and Fruit Kabobs

  • 20min
  • 12min
  • 7
  • 4
  • 1 package Smoked Sausage
  • 1 large green bell pepper, cut into 1” pieces
  • 1 cup pineapple chunks (fresh or canned)
  • 1 can (15 ounces) sliced peaches, drained
  • 4 green onions, cut into 3” pieces
  • 1/4 cup apricot preserves
  • 2 tablespoons Dijon mustard
  1. Cut sausage into 18 slices. Thread sausage, pepper, pineapple, peaches and green onions onto 6 skewers, leaving a small space between each item.
  2. Combine preserves and mustard in a small bowl; set aside.
  3. Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs generously with apricot mixture and grill 2 minutes longer or until peppers and onions are crisp-tender.