Tangy sausage kebabs

By Faeza
19 August 2016



¦ 125ml (½ cup) 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


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.