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..
Pure Maple Syrup
2 medium apples (four are pictured, but I ended up using only two.)
Step 1. To 1/3 cup maple syrup add 1/2 tsp balsamic vinegar. Mix well.
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. 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. Step 4. Drizzle the balsamic maple sauce over all the kabobs. You could let these marinate if you needed to. Step 5. Cook ’em up on the grill until the sausage is no longer pink. About 20 minutes.
Serve with a side of Roasted Potatoes.