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Sausage Kebabs Glazed with Balsamic and Fig Preserves

By Paula |

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Sausage Kebabs Glazed with Balsamic and Fig Preserves are great anytime you want to fire up the grill.

It’s grilling season! And it’s in high gear here at our house. There is something about the smell of the meat or veggies wafting off of the grill. You always know when someone is grilling, that can be a good or a bad thing. And besides, who doesn’t love food on sticks? I mean really, you put anything on a stick and voila instant hit! These spiedini, which is Italian for kebab, are no exception. 

Sausage Kebabs Glazed with Balsamic and Fig Preserves on white plate.

The nice folks from Johnsonville recently sent me a little care package with some goodies to use while grilling. I’ve mentioned before how much I especially LOVE their Italian sweet sausages.

Sausage Kebabs Glazed with Balsamic and Fig Preserves on white plate

 

Sausage Kebabs Glazed with Balsamic and Fig Preserves on white plate.

So naturally I put those Johnsonville Sausages to good use and made Kebabs! The kicker is in the glaze. Oh that glorious fig and balsamic glaze, you might even want to double this. Oh yeah, it’s that GOOD.

kebabs on baking sheet with brush.

If you want to shake things up you could add some shallot cubes or even some bell pepper cubes. I am all about using what is available in my garden right now and this day was cherry tomatoes and basil. You’ll want to LIGHTLY baste on a little oil to your basil before grilling otherwise you’ll end up with charred Basil, trust me.

sausage kebabs on baking sheet with silicon brush.

Sausage Kebabs Glazed with Balsamic and Fig Preserves

kebabs on baking sheet with brush.

Sausage Kebabs Glazed with Balsamic and Fig Preserves

Ingredients

  • 1 - 19.76 ounce package of Johnsonville Sweet Italian Sausages
  • 16 cherry tomatoes
  • 1 bundle of fresh basil leaves
  • 6 tablespoons fig preserves
  • 2 tablespoons balsamic vinegar
  • canola/vegetable - enough to lightly brush basil leaves

Instructions

  1. Prior to grilling soak wooden skewers in water for a minimum of an hour {to avoid them catching on fire} If you're using metal skewers, skip this step.
  2. When skewers are ready, slice the sausages into roughly 1" sections.
  3. Assemble skewers by threading: sausage, cherry tomato, basil. Continue pattern two additional times per skewer until all skewers are complete.
  4. Lightly brush basil leaves with a canola or vegetable oil to keep them from burning.
  5. Place Kebabs onto hot grill and cook until sausages are brown, turning as necessary.
  6. Transfer cooked kebabs onto serving tray. Set aside to rest.
  7. WHILE the kebabs are resting, into a small saucepan add fig preserves and balsamic.
  8. Stir to combine and cook over low-med heat until it reaches a nice smooth consistency.
  9. Baste sauce over the tops of kebabs prior to serving.

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© Paula Jones
Cuisine: American / Category: Pork

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Comments

  2. Matthew Richards says

    Recently, I was shopping for a party and discovered that Johnsonville Italian sausages and bratwursts contain corn syrup. I don’t know why I was surprised, but I was. I stepped over to the next lane and found that the bulk sweet Italian sausage at Costco is free of such unnecessary additives, so I went with Costco’s. They ended up tasting better than the Johnsonville.

  4. Tickled Red says

    The amazing delights that you can make with fig preserves…gotta love it 🙂 I always have some on hand. I love your kabobs! My tummy just rumbled.

  7. misseesippee says

    I can’t believe I have every ingredient in my pantry or fridge! I’m definitely making these tonight. Thanks Paula! They look so yummy.

  9. lo says

    This is such a great way to “dress up” Italian sausages. Can’t wait to try it with the locally made hot Italians from our co-op! And the sweet/spicy combination is always a winner at our house. Nice call with the figs.

  13. Marc @ NoRecipes says

    It’s amazing how you’ve turned pre-made sausages into something that looks artisanal. Love the sweet sauce you’ve put on to compliment the savoury sausage.

  15. Barbara @ VinoLuciStyle says

    I grill everything and I do it all year but there is nothing quite like fresh produce from the garden, a warm evening and the sound of that glaze to take it up to the next level!

    Thanks for the inspiration and of course…love your beautiful photographs.

  16. Katrina says

    Thank you for this!! I picked up fig preserves on a whim the other day and didn’t know what to do with them. Guess what we’re having tonight!? Your photos are just beautiful too. It’s 9am here and I would so eat 5 of those right now.

  17. Carrie says

    I love this idea for a glaze! Fig preserves are one of my favorite ingredients for a sweet and savory meal. I made a pizza once with fig preserves, chicken, onions, and goat cheese….it was fab! I’ll definitely be keeping this kabob recipe in mind.

  18. Holli says

    Hi Paula! I have admired your recipes over at TK fro some time now! They ae just beautiful! I am sending you some Link Love today! Posting you up on my blog! I am married to an Italian and I too have a passion for Italy! Can’t wait to go back and YES…I want to live there! LOVE LOVE Italy! Have a wonderful day.
    Here is the link to the post..
    http://nobodyputsmamainacorner.blogspot.com/2010/07/meet-talented-mama-paula-from.html
    I know my readers are going to go NUTS!

  19. misseesippee says

    I made this yesterday, but had problems with the bbq… so I brought them inside! Off the skewers, it still works gloriously as a skillet meal. I doubled the sauce and served it over rice. Yum!

  20. Cheese Goddess says

    An amazing recipe– simple, sweet 😉 and lookin’ oh so delicioso! And amazing photos, I might add!
    Must go get some sausages. I missed the code…

  24. Emily says

    It’s difficult to resist kebabs with glossy and caramelized exterior 🙂 You’ve done such a fabulous job with these spiedini!

  25. Cristina says

    Gosh that looks so good with all that delicious glaze. Like the fig preserves. Beautiful photography and dish presentation.

  27. Tiffany says

    Wow, I love your blog and this is a GREAT recipe!
    We LOVE sausage and figs, this will be made at our house this weekend, thanks so much for the inspiration!

  29. Katies Cooking says

    These look awesome! I love figs and balsamic vinegar, and I always love the flavors of pork products like sausage with something nice and sweet to compliment. Will definitely be trying this soon!

  30. lisa bailey says

    My husband is right now scarfing down “seconds” of this delicious and beautifully simple dish. Thanks Paula.

  35. Marla says

    Beautiful kebabs Paula! Cookin’ Canuck & I would love if you linked ’em up to Get Grillin’ this week 🙂 xo

  36. Tiffani says

    I’ve made these before and they were so good! I wanted to make them again for my boyfriend’s birthday tomorrow but I can’t find the ingredients or recipe anywhere on the page! Did it get deleted somehow? 🙁

    I think I’m going to have to wing it for now.

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