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This delicious sausage kabob recipe was
shared with me by Fulvia Guyger of Prineville, OR. Fulvia is originally
from Italy and runs a wonderful bed and breakfast called the
Bellavista Bed & Breakfast.
Recipe is from the Creme de Colorado Cookbook by Junior League of
Denver.
Bellavista Bed & Breakfast
Ben & Fulvia Guyger
5070 S.E. Paulina Highway
Prineville, OR 97754
telephone: 1-541-416-2400
emaill: info@bellavistab-b.com
Breakfast Sausage
Kabobs Recipe
Recipe Type:
Pork,
Apricots, Brunch and Breakfast
Yields:
3 to 4 skewers
Prep time: 15 min
Cook time: 20 min
Ingredients:
1/2 cup apricot preserves
1 tablespoon Grand Marnier Liqueur
1/4 teaspoon grated
orange zest
12 ounces precooked sausage links
3 fresh apricots, cut into 1-inch pieces
Preparation:
In a small saucepan over medium-high heat,
combine apricot preserve, Grand Marnier, and grated orange zest. Bring
mixture to a boil; boil, stirring for 1 minute. Remove from heat and set
aside to cool.
 Preheat
broiler of your oven.
In your oven-proof pan or baking dish over
medium heat, heat sausage links until warm; remove from heat and cut into
1-inch pieces.
Using small 8-inch skewers, alternate
sausage with apricots. Glazed prepared preserve mixture over the sausage and
apricots on the skewers. Broil for 1 to 2 minutes or until sauce is bubbly.
Remove from heat and serve immediately.
Variation: Other fruits may be
used, such as peaches, nectarines, or a combination of fruits. Dried fruits
may be substituted for the fresh ones.
Makes 3 to 4 skewers.
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