4 chicken and apple sausages (recommended: Aidell's)
1 cranberry-orange relish cut into slices or wedges
0.5 onion red cut into 1-inch pieces
6 slices center cut bacon cut into 1-inch pieces (recommended: oscar mayer)
48 inch bamboo skewers soaked in water for 1 hour
1 bell pepper green red yellow cut into 1 1/2-inch pieces
Equipment
frying pan
baking sheet
oven
wire rack
grill
aluminum foil
broiler
microwave
skewers
broiler pan
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible.
Drain well.
Cut each sausage into 5 pieces.
Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine.
Brush kabobs with BBQ sauce with each turn.
Serve hot with orange slices or wedges.
INDOOR: Prepare kebabs as directed. Preheat broiler.
Place kebabs on wire rack over foil lined baking sheet or broiler pan.
Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side.
