26 Apr Monday Munchies: Kielbasa Apple Kabobs
It’s been a warm, early spring, and people are already out on the deck grilling! One of my family’s warm-weather favorites is Kielbasa Apple Kabobs.
Here’s how we do it here in southern Indiana!
1 pound fully cooked kielbasa, cut into inch-long pieces
2 large tart apples, cut into inch-long chunks (I use Granny Smith apples)
1 sweet red pepper, cut into inch-long pieces
1 medium green pepper, cut into inch-long pieces
2 large sweet onions, cut into 1/2-inch long pieces (Vidalia onions are what my family likes best)
1 12-ounce jar of Texas Apple Jalapeno or Texas Apple Habanero pepper jelly
What to do:
Moisten the skewers with Apple Habanero or Apple Jalapeno pepper jelly, and alternately thread the sausage, apples, peppers, and onion. You can add other vegetables or fruits, too, as you have handy or as your family likes.
Grill, uncovered, over indirect head for about 10 minutes or until heated through, turning and brushing with pepper jelly occasionally.