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Italian Sausage Kabobs
1/4 cup finely
2 tablespoons butter
1/2 cup apple cider or juice
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon steak sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds mild Italian sausage links
16 small white onions (about 1 pound), peeled
16 medium-to-large mushroom caps
8 cherry tomatoes
In a small saucepan, sauté the onion in the butter until tender. Stir in the
cider, vinegar, honey, steak sauce, salt and pepper. Bring to a boil, reduce the
heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of water to a boil. Add the sausages, reduce
the heat and simmer, covered, for 10 minutes. Drain the sausages and cut them
crosswise into 2-inch pieces.
In another pot of boiling water, cook the small whole onions, uncovered, for 3
to 5 minutes or until nearly tender. Drain.
Prepare the grill or broiler.
On eight 10-inch skewers, alternately thread sausage pieces, onions and
mushrooms. Grill or broil for 10 to 12 minutes, turning and brushing often with
the apple-vinegar sauce.
Remove from the heat, place a cherry tomato at the end of each skewer. Return to
the grill or broiler for 1 minute. Serve with the remaining sauce.
Makes 8 skewers, 6 to 8 servings