Apricot Sausage Kabobs

"'Basted with a simple sweet-and-sour sauce, these tasty kabobs make a quick meal that's elegant enough for company,' relates Susie Lindquist, Ellijay, Georgia."

4 servings

INGREDIENTS
240 g apricot preserves
180 ml Dijon mustard
455 g fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice

DIRECTIONS

1. In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.