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
Bellavista Bed & Breakfast
Ben & Fulvia Guyger
5070 S.E. Paulina Highway
Prineville, OR 97754
Breakfast Sausage Kabobs Recipe
Brunch and Breakfast
Yields: 3 to 4 skewers
Prep time: 15 min
Cook time: 20 min
1/2 cup apricot preserves
1 tablespoon Grand Marnier Liqueur
1/4 teaspoon grated
12 ounces precooked sausage links
3 fresh apricots, cut into 1-inch pieces
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.