Sausage Red Pepper Kebabs

A much more attractive way to present sausages I think!  The mustard baste adds a special note.  Great for brunch!  Best of all, they’re so easy!

Makes 8 Servings

1 sweet red bell pepper
8 links of sausages, (approx. ½ lb.)

Mustard Baste:

2 Tbsp. Dijon mustard
1 Tbsp. chopped fresh sage or thyme (or 1 tsp. dried)
1 Tbsp. water
1 ½ tsp. soy sauce
Dash of Tabasco

Make the Baste:

Combine mustard, herbs, water, soy sauce and tabasco.

Seed and cut the pepper into 1” squares. Cut each sausage link in half. Alternately thread pepper squares and sausages onto each of 8 short metal skewers; place on baking sheet. Brush half of the mustard baste onto the skewers. Broil for 6 minutes or until browned, turn kabobs and brush with remaining baste; broil for another 6 minutes until browned.


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