This is the second time I have made these delicious kabobs previously posted on Bell'alimento. These are modified slightly.
On a whim I picked up a jar of fig preserves and had no idea what to do with them. A balsamic reduction to put over BBQ never came to mind. So glad I happened upon her post. And these are really simple too! I love when the stars align and an answer to my dilemma (not knowing what to do with fig preserves is a huge dilemma) just happens to appear on my computer.
Sausage Kabobs with Balsamic Fig Glaze
4 links hot chicken sausage, cut to desired lengths
6 tbsp fig preserves
2 tbsp balsamic vinegar
handful of cherry tomatoes
Assemble skewers with sausage and cherry tomatoes. Grill to desired doneness on oiled grill plates.
While kabobs are resting, combine the preserves and balsamic vinegar in a small saucepan over medium heat. Combine until it reaches a smooth consistency. Baste over kabobs before serving.
So delicious! Really, these are literally finger-licking good.
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