Instructions: Slice as many sausages as you plan to eat into coin shapes about 1 inch thick. Spear onto Kabob skewers alternating with a bayleaves that have been soaked for 15 minutes in warm water. Set aside. Make a sauce of sour cream, horseradish, a pinch of salt and minced granny apple( about 1/2 an apple is good). Set aside in the refrigerator to chill and firm up. Slice yellow onions and saute in butter until translucent. Add a few pinches of sugar to carmelize them. Set aside.

Now grill the sausages on the grill ( obviously) till they are charred to your liking. Eat with lots of beer and perogies. We also use a nice grainy mustard as another side condiment for the sausages. Everytime that I make these the family says that I did not make enough. That is high praise from a 4 and 7 year old .

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