Usually when the MOPS come for brunch I fry up a mess of bacon and sausage and let everyone dig in. This time, I found a different recipe. I loved the taste but didn't like the fact that the bacon wasn't as cooked as most folks want. So, next time instead of baking it, I'll grill it. Instead of using apple jelly, I used a jar of our own crabapple jelly. Making that was an adventure. We were doing our normal walk of the yard one evening last fall when we started talking about the crabapples. Well, one thing led to another and pretty soon we were out there with a bucket. We filled it to the brim, cleaned the leaves and stems and cooked down the crabapples. Wound up with six jars of surprisingly good jelly. This year all three crabapple trees appear to have what will be a bumper crop of crabapples. So, hopefully, we'll wind up with enough to share with our family!
This makes six skewers.
1 c barbecue sauce
3 T apple jelly
1/4 t ground cinnamon
6 pork sausage links cut into quarters
6 strips thick-sliced bacon
12 1" ham cubes
Warm the bbq sauce and melt in the apple jelly. Stir in the cinnamon. To make the skewers, start with a piece of bacon. Skewer an end, the add a piece of ham then wrap the bacon loosely around it and skewer it. Next, a piece of sausage with bacon wrapped around it followed by a piece of ham... The bacon looks like a bunch of "S" curves. The original recipe (adapted from Cuisine at Home) called for wrapping a baking sheet in aluminum foil, putting cooling racks on top and baking the skewers. I'd just pop the things on the grill and baste them about every ten minutes. Be sure to flip the skewers regularly. The original recipe called for baking them at 350 for 45-50 minutes but on the grill it should take considerably less time. Be sure to oil the grates before grilling or you'll have a veritable mell of a hess to clean up! The flavor of these was fabulous. My only complaint was the undercooked bacon. I think the grill will solve that easily.