3 T olive oil
1 t finely chopped rosemary (we also used some sprigs)
1 1/2 lbs smoked sausage links sliced crosswise into 1 inch pieces
2 bulbs fennel, cut into 1 inch pieces
2 gala (or granny smith) apples cored and cut into wedges (3/4 inch thick)
In a large bowl, stir together the olive oil, rosemay and 1/4 t salt. Add the sausage, fennel and apples and toss to coat.
Position a rack 5 inches beneath broiler, prehear. Or for grilling, preheat to medium. Thread the sausage, fennel and apples onto metal skewers, or bamboo skewers soaked in water. Arrange on baking sheet in single layer, broil turning once, until lightly browned. For grill, place on grate, turn once, until lightly browned. (10-15 minutes)
Note: Cut this from a magazine, not sure which one, but based on the snappy little comments and funky layout, probably Rachel Ray's magazine. So if you like it - thank her!