Ingredients
Serves:4
- 4 Boar’s Head Smoked Sausages
- 1 Green pepper seeded and cut into wedges
- 1 Red pepper seeded and cut into wedges
- 1 Sweet onion quartered lengthwise and halved crosswise
- 2 Ears of corn peeled and cut into 1-inch rounds
- 4 Bamboo skewers soaked in water
- 3 tbsp Brown Sugar & Spice Ham Glaze Cooking Sauce
- 1 tbsp Delicatessen Style Mustard
Directions
- Preheat the grill to medium high
- Cut the sausages on the diagonal into 1½-inch pieces
- Thread the sausage and vegetables alternately onto skewers; set aside
- In mixing bowl, combine the brown sugar & spice glaze and mustard
- Place each skewer on the grill and cook for approximately 2 minutes
- Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill
- Turn again and add more glaze, making sure not to burn
- Continue grilling for 5 more minutes or until vegetables are tender and golden brown
- Serve by placing skewers on a platter