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Tangy sausage kebabs

By Faeza
05 August 2016

TANGY SAUSAGE KEBABS

INGREDIENTS

¦ 125ml (½ cup) ALL GOLD SUPER

FINE APRICOT JAM

¦ 5ml (1 teaspoon) soy sauce

¦ 3ml (½ teaspoon) dried basil

¦ 500g cocktail sausages (beef

or pork)

¦ ½ pkt (250g) streaky bacon

¦ 16 dried apricots

¦ Salt and pepper

INSTRUCTIONS

In a small saucepan heat jam over medium heat until melted. Stir in soy

sauce and basil.

Wrap sausages with strips of streaky bacon.

Thread sausages alternately with dried apricots onto a wooden skewer.

Repeat to fill 4 skewers equally.

Set skewers on a rack in a foillined baking sheet or oven-proof dish.

Brush jam mixture generously all over sausages and fruit. Place under grill, cook, turning for 10 –15 minutes.

If desired, set pan over high heat, add any remaining jam mixture, and stir, scraping up browned bits, until boiling; pour into a small bowl and serve with meat.

Add salt and pepper to taste.