Sausage and Plum Kabobs. Grilling for breakfast? Why not. These sausage and plum kabobs are perfect alongside Country Potatoes and a fried egg.
Every time I grill for breakfast, I say to myself, “Why don’t I grill more often for breakfast?”
German sausage in the freezer, beautiful plump black plums on display at Whole Foods, one full refrigerator shelf of assorted jams and jellies and the rest is history.
I pulled out a jar of Sandhill Plum Jelly, measured out 1/2 cup and mixing well, thinned it with a couple tablespoons of orange juice. I cooked this mixture in a small saucepan over medium heat for one minute. I pre-cooked the sausage over medium low heat in a Dutch oven on the stovetop.
I just added a tablespoon of olive oil and water, covered the pan, and let the sausage heat steam until they were plump. Probably about ten minutes. Pitting and quartering the plums, slicing the sausage into bite sized pieces and alternating them on skewers, off to the hot grill they went. With a brush, I consistently slathered the kabobs with the jelly and juice mixture until everything was browned and nicely glazed.
Served with country style fried potatoes and a sunny side up egg, this was a great breakfast. I love a good sweet and salty combination and the glaze and the sausage was a satisfying treat.
Next time I’ll try substituting apricots, nectarines or peaches for the plums and apricot preserves for the Sandhill plum jelly and Grand Marnier liqueur for the orange juice. Any type of cooked pork sausage will work for this.
Recipe for Grilled Sausage and Plum Kabobs
I hope you give this sausage and plum kabob breakfast a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite sausage kabob combo, let me know, I’d love to give it a try.
Quick, easy and a great combo of sweet and salty. Grilling for breakfast is fun and easy.
- 2 Tablespoons Olive oil
- 2 links German Sausage
- 2 Tablespoons water
- 4 whole firm plums pitted and quartered
- 1/2 cup Sandhill Plum Jelly or a berry jelly of your choice
- 2 Tablespoons Orange Juice
Heat a Dutch oven over medium high heat. Add olive oil until hot. Place
German Sausages in pan and sear for two minutes.
Turn heat to medium low and add water. Cover and let sausages cook until plump. About 10 minutes.
Meantime in a small saucepan, add jelly and orange juice. Cook until nice and bubbly, about 2 minutes. Set aside.
Heat a grill to 400 degrees. Lower heat to 350. Slice sausages and skewer plumb quarters and sausages. Grill until plums are tender. About 2 minutes per side.
Looking for more breakfast grilling ideas? How about this:
And there’s more – You’ve got to try these Ina Garten:
Sausage and Plum Kabobs … They’re what’s for Breakfast.