Friday, November 12, 2010

Sleepyhead Brunch Kabobs

This paper was folded in the recipe box I've been blogging from this week. The name intrigued me.

1/2 cup honey
1 tbsp. lemon juice
1/4 cup cornflakes
1/4 c. milk
1 egg beaten
1/4 c. minced onion
1 tbsp. prepared mustard
1/2 tsp. salt
1 lb. pork sausage
1 11 oz. can luncheon meat or shaved ham slices
Assorted fruits, well drained

Combine honey and lemon juice.  Set aside.  Crush cornflakes to make 1/2 cup crumbs; place in large mixing bowl, add milk, egg, onion, mustard, salt and sausage.  Mix well.  Make into small balls about 1 tbsp. each.  Wrap each in thinly sliced luncheon meat or ham.  Refrigerate overnight.  Wrap fruits in remaining meat.  Secure sausage balls and fruit alternately on 12 kabob skewers.  Allow 3-4 sausage balls per skewer.  Brush with honey mixture.  Grill kabobs 5" from heat source about 4 min. per side or until sausage is thoroughly cooked.  Serves 12.


Anne said...

Huh. The name got me salivating - thinking of some sort of Minnesota state fair worthy brunch on a stick but after reading it - huh. It actually sounds like it could be good in a church potluck kind of way! Huh.

Vintage by CherishedHearts@Etsy said...

I love finding the recipes written on folded up paper. You just know someone was sharing it with someone else, so it has to be good!