Recipes

Maple Glazed Sausage Apricot Kebobs

• 8 breakfast, bratwurst or German sausages (about 1 lb/500 g)
• 1/4 cup (50 mL) pure Ontario Maple Syrup
• 2 tbsp (25 mL) coarse-grained mustard
• 1 tbsp (15 mL) soy sauce
• 2 tsp (10 mL) finely chopped fresh Ontario Rosemary (or 1 tsp/5 mL crushed dried rosemary leaves)
• 2 dashes hot pepper sauce
• 3 Ontario Green Onions, cut into 1-inch (2.5 cm) slices
• 4 Ontario Apricots, cut into quarters
• 1 Ontario Sweet Red Pepper, seeded and cut into chunks

In large frying pan, cover sausages with water; simmer for about 3 minutes (if using bratwurst or German, simmer for 10 minutes). Remove from pan and let cool; cut into 2-inch (5 cm) lengths. Stir together maple syrup, mustard, soy sauce, rosemary and hot pepper sauce; set aside.

Preheat barbecue to medium and grease grill. Alternately, skewer sausages, green onions, apricots and red pepper onto six 8-inch (20 cm) skewers. Barbecue, turning frequently for 6 minutes or until sausages are no longer pink inside. Brush all over, with glaze; cook turning frequently and continually brushing with glaze, for 1 to 3 more minutes or until vegetables are tender and sausages are nicely glazed.