These spicy-sweet kabobs are an unexpected offering for a brunch. They’re a great companion to any egg dish.
—Bobi Raab, St. Paul, MN
Takes: 20 min. • Makes: 5 servings
1 pkg. (7 oz.) frozen fully cooked breakfast sausage links, thawed
1 can (20 oz.) pineapple chunks, drained
10 medium fresh mushrooms
2 Tbsp. butter, melted
Maple syrup
1. Cut sausages in half; on five metal or soaked wooden skewers, alternately thread the sausages, pineapple and mushrooms. Brush with butter and syrup.
2. Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until the sausages are lightly browned and the fruit is heated through.
1 skewer: 246 cal., 20g fat (8g sat. fat), 37mg chol., 431mg sod., 13g carb. (12g sugars, 1g fiber), 7g pro.