Country Kielbasa Kabobs

I just love polish food, it’s so comforting as the weather begins to turn slightly crisp. The apple crop is at it’s peak just becking one to see if it can be grilled so what better way than a smoked kielbasa kabobs.

Country Kielbasa Kabobs

½ cup Dijon Mustard             

½ cup apricot preserves

1/3 cup minced green onions

1 pound smoked kielbasa, cut into 1-inch chunks

1 large apple, cored and cut into wedges

½ cup frozen pearl onions

6 small red skin potatoes (parboiled and cut into halves)

3 cups shredded red and green cabbage, steamed

Soak 6 (10 inch) wooden skewers in water for 30 minutes. In small bowl, blend mustard, preserves and green onions; set aside ¼ cup mixture.

Alternately thread kielbasa, apple, pearl onions and potatoes on skewers. Grill or broil kabobs for 12 to 15 minutes or until done, turning and brushing with remaining mustard mixture. Heat reserved mixture and toss with steamed cabbage. Serve heated through with kabobs. Garnish as desired.

Source: Potato-Onion-Garlic Collection

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