Sausage Apple and Onion Kabobs with Balsamic Maple Drizzle

They smelled a amazing. They looked amazing and I don’t eat pork. The one time in a forever amount of years that I’ve been remotely jealous of pork eating folks. But, nonetheless, Jeremy and Kaitlyn eat it and this recipe was a winner from the get-go. I based it on Food Network’s 50 Way to Use Apples.

This box of apples that were given to us..

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….turned into  Apple Chips, freezer apples, and Sausage Apple and Onion Kabobs.

Ingredients: 

Balsamic Vinegar

Pure Maple Syrup

2 medium apples (four are pictured, but I ended up using only two.)

1 onion

one link of sausage (we have spicy on hand, but you could use any flavor you like.)
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To Do:

Step 1. To 1/3 cup maple syrup add 1/2 tsp balsamic vinegar. Mix well.

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Step 2. Quarter the apples,then cut those pieces in half. Cut the onions in large chunks. Cut the sausage in large chunks as well. DSC_0134 Step 3. Slide one piece of sausage, one piece of apple and one chunk of onion onto Shishkabob rods.Repeat until the rod is full. Lay them in a pan.DSC_0135 Step 4. Drizzle the balsamic maple sauce over all the kabobs. You could let these marinate if you needed to. DSC_0136 Step 5. Cook ’em up on the grill until the sausage is no longer pink. About 20 minutes. DSC_0138

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Serve with a side of Roasted Potatoes.

Roasted Potatoes: Cut potatoes (peeled or not) into bite sized pieces.  Lay in a baking pan, drizzle with olive oil and sprinkle with salt. Bake at 350 until fork tender, about 45 minutes.
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