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A much more attractive way to present sausages & 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 & tabasco.
Seed & cut the pepper into 1” squares. Cut each sausage link in half. Alternately thread pepper squares & 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 & brush with remaining baste; broil for another 6 minutes until browned.
