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CheddarWurst® and Apple Kabob

CheddarWurst® and Apple Kabob

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Hillshire Farm(R)

A sweet and tangy apricot and mustard sauce creates a delicious glaze for grilled cheesy sausage and apple kabobs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet


  1. Cut each sausage into 3 pieces. Thread sausage, apples, peppers and onion onto 6 skewers, leaving a small space between each item.
  2. Melt apricot preserves in small saucepan over low heat. Add mustard, mixing until well blended.
  3. Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs with apricot preserves mixture and grill 2 minutes longer, or until apple and vegetables are crisp-tender.
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Arizona Desert Flower

This was SO GOOD. I was hesitant because I'm not a fan of mustard and I knew my husband would roll his eyes(mustard, apples and bell pepper???? YUCK!!!). WRONG! He had two kebabs and said it was fabulous. I only made one minute change--I didn't have dijon, so I used honey mustard. This is definitely going in the keeper box. I made Spanish rice to go with it. YUM!


Probobly a 4 star recipie but I'll give it 5 due to the ease of preparation and clean-up as well as the fact that everyone loves them and they fit an active outdoor lifestyle. Last night I made the skewers up ahead of time, put them in a gallon size ziplock bag and took them to the local race track in the cooler & BBQ them on the tailgate.....all the other race fans were jealouse! I had some left over ingredients so I made them again tonight at home and served with coleslaw and home made fries. The ingredients keep well in an ice chest and I will pre-make these again for my next camping trip, day at the track, beach, etc. The apples may discolor a bit so try to get all the air out of the ziplock but once grilled and glazed it not noticeable.


These were good. My 6 year old wasn't a huge fan. I have made them twice and the sauce is the best part. I didn't use CheddarWurst. I used mini gourmet chicken sausages. First time I alternated on the kabob and grilled. second time did kabobs of all apple, all meat, etc and broiled on the oven. Threw all in a bowl at the end. It was just easier. Would make again.