Recipes

Plum & Sausage Kebabs

• 3/4 lb (375 g) sausages
• 8 small bulb Ontario Onions, 2-inch (5 cm) green stem attached
• 4 large Ontario Red or Blue Plums, pitted and quartered

Basting Sauce:
• 1 clove Ontario Garlic, chopped
• 2 tbsp (25 mL) vegetable oil
• 2 tbsp (25 mL) balsamic vinegar
• 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
• 1 tsp (5mL) Dijon-type mustard
• 1 tsp (5 mL) Ontario Liquid Honey

If sausages are raw (like Bratwurst, lamb, turkey or Italian), steam in a little water in covered frying pan, or prick several times, cover with waxed paper and microwave at Medium-High (70% power) for 4 to 6 minutes turning and rearranging twice. Steam or microwave onions with 2 tbsp (25 mL) water for 2 minutes.

Basting Sauce: Mix together garlic, oil, balsamic vinegar, thyme, mustard, and honey.

Cut sausages into 1-1/2-inch (4 cm) chunks. Alternately thread sausages, plum quarters and onions onto skewers. Place on oiled rack in preheated barbecue over medium heat; grill, brushing with basting sauce, for 3 or 4 minutes per side or until onions are barely tender.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.