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..


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


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.)

To Do:

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. 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


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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