Hot Smoked Sausage Kabobs



  • 4  Boar’s Head Smoked Sausages
  • 1  Green pepper seeded and cut into wedges
  • 1  Red pepper seeded and cut into wedges
  • 1  Sweet onion quartered lengthwise and halved crosswise
  • 2  Ears of corn peeled and cut into 1-inch rounds
  • 4  Bamboo skewers soaked in water
  • 3  tbsp Brown Sugar & Spice Ham Glaze Cooking Sauce
  • 1  tbsp Delicatessen Style Mustard


  • Preheat the grill to medium high
  • Cut the sausages on the diagonal into 1½-inch pieces
  • Thread the sausage and vegetables alternately onto skewers; set aside
  • In mixing bowl, combine the brown sugar & spice glaze and mustard
  • Place each skewer on the grill and cook for approximately 2 minutes
  • Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill
  • Turn again and add more glaze, making sure not to burn
  • Continue grilling for 5 more minutes or until vegetables are tender and golden brown
  • Serve by placing skewers on a platter