• 1 pkg (6 links) Italian pork sausage
• 1 cup dried apricot halves
• 6 slices thick-slab bacon
• 1 tsp Worcestershire sauce

For the Sauce

• 3 tbsp apricot preserves
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard

Special Equipment

• tongs
• skewers (if using wooden skewers, soak in water 30-60 minutes prior to using)

Prepare Sauce

1. Combine preserves, lemon juice, mustard and Worcestershire sauce in a small bowl and set aside

Prepare Kebabs

1. Precook sausage for 10 minutes in gently boiling water.  Drain and cut into ¼" slices
2. Alternate sausage and apricots on 6 skewers, weaving bacon back and forth like ribbon between them
3. Grill over medium-high heat for 3-4 minutes per side, basting with sauce mixture frequently until bacon is cooked through