Apricot Sausage Kabobs

Another YUM-O dinner tonight from allrecipes.com. That's right, YUM-O. Because I have a VIP ticket to Rachael Ray tomorrow, y'all! Apparently this show is supposed to air on Black Friday, 11/23. So everybody better watch! What is better than watching me drool over myself on national television?

INGREDIENTS:

-3/4 cup apricot preserves

-3/4 cup Dijon mustard

-1 lb. fully cooked kielbasa or Polish sausage, cut into 12 pieces

-12 dried apricots

-12 medium fresh mushrooms

-Hot cooked rice

DIRECTIONS:

-In a small bowl, combine preserves and mustard--mix well. Remove 1/2 cup for serving and set aside.

-Alternate sausage, apricots and mushrooms on 4 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 and serve with the kabobs and rice.

COMMENTS:

-Firstly, we are not mushroom fans, and really I don't think I've ever seen an apricot in whole form in my life. So we substituted the dried apricots and mushrooms with green peppers and zucchini.

-Also, as you can tell from the picture, the whole kabob thing didn't work out. Turns out our skewers are larger than our biggest skillet (and that's a pretty darn big skillet), which makes it hard to grill. So we just threw it all in the skillet and made it more of a stir fry. Still good!

-Since we had so many leftover potatoes from last night, we ate those instead and skipped the rice.

-Overall I HIGHLY recommend this sauce. We used a similar sauce for a pork marinade a couple weeks ago, and it was great then too. The apricots are sweet but the mustard adds a little spice to it--and so I leave you with a final Yum-O. :)

Blog will be back on Monday, after Rachael and Burlington. Have a good weekend!