Sausage & Apple Skewers with Honey-Mustard Glaze

>> Thursday, October 10, 2013

Sausage & Apple Skewers with Honey-Mustard Glaze

A few weeks ago, I gave a cooking demonstration on fall appetizers. We got to talking about how to combine herbs and seasonings with complimentary foods - one of my favorite subjects! Among other pairings, I mentioned how well sage compliments sausage and poultry. Tt was interesting that sage is so often used for a Thanksgiving dinner herb in stuffings and seasonings, because it is one of the last herbs in the garden to succumb to frost in the fall.

A few days later, one of my friends gave me an enormous bouquet of sage and kale from her garden. Fried up some of the sage, Italian-fashion, but saved some for these luscious fall-flavored sausage skewers. We used firm honeycrisp apples, as they hold their shape well when cooking, along with curls of white onion and slices of those fresh sage leaves. A super-easy honey-mustard sauce goes over the top - so delicious.


10-12 wooden skewers

1 pound mild Italian Sausage, cut into 1-inch pieces
1 pound hot Italian Sausage, cut into 1-inch pieces
2 cups firm tart apples, like Honeycrisp, Granny Smith, or Jonathan, cored and cut into 1-inch cubes
1 cup onion, cut into quarters, then separated into leaves or curls
5 large sage leaves, torn into small pieces
1/2 cup honey
1/3 cup stone ground mustard
3 tbsp apple cider viegar
2 tsp garlic powder


Soak the wooden skewers for about 15 minutes, to prevent burning. Preheat the oven to 400 degrees, or the grill to medium heat.

Thread the sausage, apple chunks, onion, and sage pieces onto the skewers. Whisk together the honey, mustard, vinegar, and garlic powder, then drizzle half over the skewers.

If roasting in the oven, place the skewers on a baking sheet and cook for 15 minutes. Flip them over, drizzle with the remaining glaze, then roast until the sausage is fully cooked, about 15 to 20 minutes more.

If grilling the skewers, place directly on the grill and cook them, turning frequently, for about 30 minutes, basting them with the honey-mustard glaze occasionally.

Serves 4.


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