Apricot Sausage Kabobs

INGREDIENTS

• 3/4 cup apricot preserves
• 3/4 cup Dijon mustard
• 1 pound 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.