Appetizer Kabobs Recipe
Ingredients
| 8 large precooked smoked sausage links | ||
| Pineapple chunks | 1 Can (10oz), drained | |
| Brown sugar | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Vinegar | 1 Tablespoon | |
Directions
MAKING
1 Around the edge of roasting rack set in a glass dish or directly on a glass plate, arrange the sausage evenly and cook for 2 to 3 minutes, rotating dish one-quarter turn halfway through cooking time.
2 Drain the sausage and cut each sausage link into 5 pieces.
3 Make kabobs, using 1 sausage piece and 1 pineapple chunk threaded on a round wooden pick. Arrange evenly in a large shallow dish.
4 In a 1-cup glass measure, blend brown sugar, soy sauce, and vinegar and pour over kabobs.
5 Refrigerate for 1 or 2 hours until serving time.
6 On a large glass plate, arrange 20 kabobs and cook for 2 to 3 minutes, rotating dish one-quarter turn and spooning sauce over the top, halfway through cooking time.
7 Cook additional kabobs as needed.
SERVING
8 Serve warm.
1 Around the edge of roasting rack set in a glass dish or directly on a glass plate, arrange the sausage evenly and cook for 2 to 3 minutes, rotating dish one-quarter turn halfway through cooking time.
2 Drain the sausage and cut each sausage link into 5 pieces.
3 Make kabobs, using 1 sausage piece and 1 pineapple chunk threaded on a round wooden pick. Arrange evenly in a large shallow dish.
4 In a 1-cup glass measure, blend brown sugar, soy sauce, and vinegar and pour over kabobs.
5 Refrigerate for 1 or 2 hours until serving time.
6 On a large glass plate, arrange 20 kabobs and cook for 2 to 3 minutes, rotating dish one-quarter turn and spooning sauce over the top, halfway through cooking time.
7 Cook additional kabobs as needed.
SERVING
8 Serve warm.
Chef
