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| 1 x ca. 450 g | Smoked sausage cut into 1 inch pieces |
| 1 Tasse | apricots dried |
| 12 x ca. 30 g | beer |
| 1/2 gross | green bell pepper |
| 1/2 gross | red bell pepper |
| 1 gross | Spanish onion, cut in wedges |
| 1/4 x ca. 450 g | Fresh medium mushrooms, sliced |
| 3/4 Tasse | apricots preserved |
| 1 Esslöffel | mustard prepared |
| 2 Esslöffel | chilli sauce |
| 1 Teelöffel | Worestershire sauce |
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Simmer sausage and dried apricots in the beer in a large saucepan over low heat for about 10 minutes.
Cut bell peppers into 1 1/4 inch squares. Add peppers to sausage mixture, let stand off heat for 10 minutes.
Assemble kabobs on skewers alternately treading sausage with onion, red and green peppers, mushrooms and apricots.
Combine apricot preserves, mustard, chili sauce and Worcestershire sauce in small saucepan. Heat over medium heat, stirring until blended. Brush kabobs with sauce.
Grill or broil four inches from heat, 10 minutes, turning and brushing with more sauce after five minutes. Watch carefully.
Brush with remaining sauce and serve.
Great American
08, 99
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