Recipe information
Yield
4 Servings
Ingredients
6
tablespoons Dijon mustard
2
tablespoons honey
1
tablespoon mayonnaise
4
fully cooked sun-dried-tomato chicken sausages, each cut into 6 pieces
24
mini bell peppers
Olive oil
SPECIAL EQUIPMENT
Metal skewers
Need to make a substitution?
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk mustard, honey, and mayonnaise in small bowl to blend. Thread 3 sausage pieces alternately with 3 peppers onto each of 8 skewers and place on baking sheet. Brush with oil; sprinkle with salt and pepper.
Step 2
Grill skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.
Step 3
Arrange skewers on platter. Brush with any remaining mustard mixture.