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Smoked Sausage Kabobs

 Smoked Sausage Kabobs
These are a convenient entree since the ingredients can be cut, marinated and threaded ahead of time. Then they go immediately from the fridge to the grill or broiler.—Mrs. Ruth Lee, Troy, Ontario
4 ServingsPrep/Total Time: 30 min.


  • 1/3 cup honey
  • 1/4 cup spicy brown mustard
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 1-1/4 pounds Johnsonville® Smoked Sausage, cut into 1-inch pieces
  • 16 cherry tomatoes
  • 8 medium fresh mushrooms
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into eight wedges
  • 1 small zucchini, cut into 1-inch pieces


  • In a large bowl, combine the first six ingredients. Add the sausage
  • and vegetables; toss to coat. Drain and reserve marinade.
  • On eight metal or soaked wooden skewers, alternately thread sausage
  • and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each
  • side or until vegetables are tender and sausage is heated through,
  • basting occasionally with reserved marinade. Yield: 4 servings.