Fig Preserves Glazed Sausage Kebabs


  • 1 - 20 ounce Sweet Italian Sausages
  • 16 cherry tomatoes
  • 1 bundle of fresh basil
  • 6 tablespoon Braswell's Fig Preserves
  • 2 tablespoon balsamic vinegar
  •  canola/vegetable oil


Prior to grilling soak wooden skewers in water for a minimum of an hour (to avoid chance of fire). If metal skewers are used, skip this step. When skewers are ready, slice the sausage into 1 inch sections. Assemble skewers by threading in the following order: sausage, cherry tomato, basil. Continue pattern two additional times per skewer until all skewers are complete. Lightly brush basil leaves with canola or vegetable oil to keep from burning. Place kebabs onto hot grill and cook until sausages are brown, turning as necessary. Transfer cooked kebabs onto serving tray. Set aside to rest. While the kebabs are resting, into a small saucepan add Braswell's Fig Preserves and balsamic. Stir to combine and cook over low-med heat until it reaches a nice smooth consistency. Baste sauce over the tops of kebabs prior to serving.