Cook Time
25 minutes
Total Time
25 minutes
Ingredients
For Sauce:
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1/4 cup peach preserves
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1 Tbl. whole grain dijon mustard
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1/2 tsp. aged sweet balsamic vinegar
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1/2 tsp. finely chopped fresh basil
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Rest of Ingredients:
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2 Johnsonville Butcher Shop-Style Smoked Bratwursts
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8-12 small slices yellow summer squash
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4 nice-sized pieces red bell pepper
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4 nice-sized pieces green bell pepper
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1 small vidalia onion, cut into eighths
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1 cling-free peach, cut into 8 pieces (stone removed)
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4 slices quality lean thick-cut bacon
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4 skewers (*if using wooden ones, soak in cold water first to prevent burning)
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a little vegetable oil to lightly baste assembled skewers and oil grill grates
Instructions
For Sauce: In small bowl or glass measuring pitcher, melt peach preserves in microwave on High for 15-20 seconds until stirable. Stir in rest of sauce ingredients, and set aside.For rest: Evenly thread items onto skewers threading bacon around each item zigzagging. *See photo above for an example of a nice order to assemble. *Add more for longer skewers.Get grill hot. Lightly brush skewers with oil, then use rest to oil hot grates with a wadded paper towel and tongs. Place skewers onto grill and turn to low, close lid.Grill skewers, turning every so often as needed, until bacon is done and skewers are lightly charred and have crispy parts, for 25-30 minutes keeping grill closed and the temp around 350-375 degrees. (Move skewers to a more indirect heat if grill is cooking too hard and fast.) Watch so that they don't burn.When done, move skewers to indirect heat and baste both sides with sauce. Grill each side for just 30 seconds to 1 minute, removing before burning. Remove to platter to cool a bit.Serve skewers over a chicken or pork herbed rice pilaf. Brush skewers with any leftover sauce, heated.
