These sausage and apple kabobs are a super-simple idea for your next BBQ that the kids and adults will love. The flavorful pork sausage pairs so well with apple. And the sharp, sweet dipping sauce it is served with brings all the flavors together. The recipe below makes between 8-10 skewers, but that will depend on the size of the skewers. You could even use miniature skewers to serve these sausage and apple kabobs as an appetizer.
If you are using wooden skewers, run some water over them beforehand to avoid them from burning, and if you are using metal skewers, do not forget they get very hot!
The addition of red pepper and red onion are optional as they may not be as popular with the kids, so leave off what you think won’t be well-received – or let them make their own customized sausage and apple kabobs!
Sausage and Apple Kabobs Recipe
Makes 8-10 kabobs
Ingredients
12 pork sausages
2 red onions, peeled
2 red peppers, stem and seeds removed
4 gala apples, peeled and cored
squeeze of lemon juice
6 T olive oil
2 T soy sauce
2 T thyme leaves
2 T wholegrain mustard
2 T honey
generous pinch of salt
additional thyme, to garnish
Directions
Preheat the oven to 350°F or fire up the grill.
Assemble the kabobs
Cut the sausages into 1-inch pieces. Trim and cut the red onion, red pepper and peeled apple into similar shape sizes – with the apple being no thicker than 3⁄4 inch. To prevent your apples from discoloring, place them into a small bowl and toss them with lemon juice. Skewer the kebabs with the onion, apple, red pepper and sausage.
Whisk together a quick marinade by combining the olive oil, soy sauce and thyme leaves. Brush assembled sausage and apple kabobs with the marinade.
Grill or bake the kabobs
Place the kebabs on a baking tray and cook for 20-25 minutes, turning them halfway through and brushing them with the remaining marinade. If you are grilling, this may take half the time. Pork sausages should be grilled to 150°F.
Make the dipping sauce
While the kebabs are cooking, prepare a quick dipping sauce by combining the wholegrain mustard, honey and salt.
Serve the sausage and apple kabobs with the accompanying sauce and garnish with fresh thyme leaves.
