4 Servings (1½ kabobs each)
large tart red apple, cut in 1” pieces
sweet onion, cut in 1” pieces
chopped fresh thyme or ¼ dried thyme
Cut sausage into 18 slices. Thread sausage, apples and onions onto 6 skewers, leaving a small space between each item.
Combine apple jelly and thyme in a small saucepan; heat on medium-low until jelly melts.
Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs with jelly mixture and grill 2 minutes longer, or until apples and onions are crisp-tender.
Cook's Tip: Rewarm jelly mixture briefly before brushing on kabobs if it has become too thick.