Ingredients
- 1 1/2 pounds sausage links, fully cooked, cut into 24 pieces* (Cheddar Wurst was recommended)
- 1 medium zucchini, cut into chunky rounds
- 8 to 10 mushrooms, stems removed
- 8 to 10 pearl onions or onion wedges
- 1 to 2 bell peppers, any color, seeded, cut into large chunks
- Salt and pepper, to taste, added after grilling
- Marinade:
- 1/3 cup honey
- 1/4 cup spicy brown mustard (I used honey Dijon)
- 1/4 cup oil
- 1 tablespoon low sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
How to Make
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Step 1: Combine ingredients for the marinade well and place in a large ziptop bag or seal-able plastic container along with the sausage chunks; seal and mix well, then add all of the veggie chunks, seal, and gently toss so the marinade coats everything evenly.
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Step 2: Do not add salt and pepper yet.
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Step 3: Let marinate in the fridge at least an hour and ideally for several hours.
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Step 4: When you are getting your grill or broiler heated up, soak about 8 bamboo skewers in water for 20 minutes; thread meat and veggies evenly onto the soaked skewers.
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Step 5: Grill skewers about 4-5 minutes per side, or until the veggies are cooked and the sausages are warmed and browned; time will vary depending on the thickness of your sausages and the types of veggies used.
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Step 6: Season to taste with freshly ground salt and pepper and serve immediately.
We hope you enjoy this recipe!
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