This is a recipe I got from the magazine, Cuisine at Home. Pieces of bacon threaded around chunks of smoky links on a skewer and basted with a flavorful glaze. Roasted in the oven until brown and delicious.
½ cup barbecue sauce
½ cup apple jelly
¼ tsp cinnamon
12 pork smoky links (10 oz. pkg)
8 strips thick-sliced bacon
Preheat oven to 350°. Line a baking sheet with foil and top with a cooling rack. Coat rack with nonstick spray.
Combine barbecue sauce, jelly, and cinnamon in a small saucepan over low heat until jelly melts and sauce is warm.
Thread sausage pieces and bacon onto 8 10” long skewers. Brush kebabs with sauce and transfer to the prepared baking sheet.
Roast kebabs until both meats are browned and cooked through, 40-45 minutes. Baste and turn the skewers every 10 minutes to ensure even cooking. Remove from the oven and serve immediately.
Makes 4 servings, 2 skewers each.
Mmmm, so tasty! The barbecue sauce I used was really vinegary, so I thought that it wouldn't taste quite right on these, but it didn't end up tasting vinegary at all. In fact, they really don't taste like they have barbecue sauce on them at all. They just have a nice sweet, slightly tangy flavor.
You can use any kind of meat you like. The original recipe called for sausage and ham, but I used the ham for something else and I had more sausage than what the recipe called for, so I just simplified things and used all sausage. I think ham would be good too.
This is a nice spin on the usual bacon or sausage to go along with eggs for breakfast. I served them with scrambled eggs and waffles. My mom had a good idea: she suggested using smaller skewers and putting just a bite or two on each one for a party appetizer. I might have to try that at my holiday open house next year (I already have the menu set for this year's).