What a fun brunch it would be to serve these threaded ribbons of meat…wow. I think you could also grill these, but mine were done in the oven and basted with this wonderful barbecue sauce.
Putting all this meat on stick and essentially turning into crispy-candy-like fun made me pine for the county fair, where food on a stick reigns supreme! Makes me miss summer just thinking about it. Sigh.
Anyway, about the sauce. I know I’ve mentioned before about my favorite jams. They are made by Republic of Jam, which just so happens to be right next door to our tasting room in Carlton, Oregon. So, how lucky am I to have this amazing food product made only 100 feet away. Let’s just say, I consume a lot of jam, as there is always some new, incredible flavor coming out of their kitchen. To make a long story short, I used their Marionberry jam to make this sauce, with a dash of cinnamon and a whole-lot-a-barbecue sauce. Funny thing is, Republic of Jam makes a Marionberry-Cinnamon flavor, but I happened to be out so I just added cinnamon to the sauce. It was perfect…perfect…perfect. Lucky for you, RoJ ships their jams everywhere, or just use what you already have, lots of flavors will work beautifully with this recipe.
I would serve these for brunch with a side of some serious crunchy potatoes. I know it would be fantastic!!
Bacon, Sausage & Ham Breakfast Kebabs with Marionberry-Cinnamon Barbecue Sauce
Inspired from Cuisine at Home
Makes 6 kebabs and 1-1/4 cup sauce
For the sauce:
1 cup purchased barbecue sauce
4 Tablespoons Marionberry jam (I used Republic of Jam Marionberry)
1/4 teaspoon ground cinnamon
For the kebabs:
6 pork sausage links, cut into 1″ pieces (I used Johnsonville’s Vermont Maple Syrup Sausage links)
6 strips think-sliced bacon (I used Carlton Farms bacon)
8 oz ham steak, cut into 1″ pieces
Preheat oven to 350o F; line a baking sheet with foil and top with a cooling rack. Spray rack with nonstick spray.
Combine barbecue sauce, jam and cinnamon in a small saucepan over medium heat. Simmer until jam melts and sauce is warm; 2 minutes.
Thread sausage pieces, bacon and ham pieces loosely onto six 10″ long skewers. Brush kebabs with sauce and transfer to the prepared baking sheet.
Roast kebabs until all meats are browned and cooked through, about 30 minutes. Baste and turn the skewers every 10 minutes to ensure even cooking. Remove from oven and serve immediately.
Meat on a stick, it’s what’s for breakfast.
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