SAUSAGE AND VEGETABLE KABOBS WITH MUSTARD SAUCE

4 (12-inch) wooden skewers, soaked in water for 30 minutes
2 tbsp. white wine vinegar
1 tbsp. olive oil
2 tbsp. Dijon mustard
1 tsp. coarsely ground black pepper
1 pound fresh bratwurst or Italian sausage links, cut into 3/4-inch slices (slice through the casings)
1 large red bell pepper, washed, seeded, de-ribbed and cut into 1-inch squares
1 small zucchini, washed, ends removed and cut into 3/4-inch slices
12 firm cherry or grape tomatoes, washed

Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.

On each skewer, alternately thread the sausage and vegetable chunks, beginning and ending each skewer with red pepper cubes.

Leave a small space between the sausage pieces so the sausage will cook through.

Brush the mustard mixture onto the sausage and vegetables.

Prepare the grill with medium heat coals (white-ash glowing embers) or preheat the broiler.

Grill or broil the kebabs on an oiled rack, about 6-8 inches from the heat. Using tongs, turn the skewers every 5 minutes and continue to cook for a total of 18 to 20 minutes, or until the sausage is cooked through to 160 degrees F. internal temperature.

This is a quick and easy entree that is lovely served over rice pilaf or a flavored rice

Servings: 4
Source: National Hot Dog and Sausage Council