These skewers have it all: bacon, which bastes the tender, lean pork; bread cubes, which turn into crisp, brown croutons; and sage leaves, which season the bread and meat as they cook on the grill. Serve the kabobs on their own or over a simply dressed green salad-romaine or iceberg is sturdy enough to stand up to the heat of the skewers-and accompany with a nutty amber ale.
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