1 lb sausage links (I used turkey basil)
4 bell peppers
3 TBSP whole grain mustard
2 TBSP honey
2 TBSP apple cider vinegar
2 TBSP sweet citrus-like preserves (orange marmalade, apricot, pineapple, etc)
Add sausages to a pot of boiling water and cook for about 15 minutes. Drain water and set aside.
In a large bowl, whisk mustard, honey, vinegar, preserves, and black pepper together. Slice sausage into 1/2" slices and toss into the marinade.
Wash pepper and cut them into chunks about 1" square. Cut onion into 1" chunks. Add peppers and onions to marinade and toss to coat. Let sit 15 minutes.
Thread skewers alternately with sausage and vegetables. Reserve marinade for basting skewers while they are cooking.
Preheat your broiler on high or your outdoor grill. Grill until edges of peppers are charred and crispy. Take any remaining marinade and pour it into a small saucepan. Heat over medium heat to a boil stirring frequently (2-3 minutes). Serve on the side as a dipping sauce.
Serve on or off the sticks depending on the age of your eaters, and serve with some roasted potatoes.
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