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Jamie Purviance

Sausage Medley with Mushroom and Onion Kabobs

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    10 to 16 min.

Serves 4
Prep Time
25 min.
Grilling Time
10 to 16 min.

the Ingredients

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  • 240 milliliters spicy brown mustard
  • 120 milliliters extra-virgin olive oil
  • 90 milliliters dark agave nectar
  • 3 tablespoons finely chopped fresh thyme leaves
  • 8 assorted fresh sausages, such as hot or sweet Italian sausages or bratwurst, about 910 grams total
  • 225 grams cremini mushrooms, stems trimmed
  • 1 large onion, cut into 8 wedges, each wedge cut crosswise in half
  • 910 grams sauerkraut, rinsed well with cold water, drained, and warmed
  • Assorted mustards, such as whole-grain Dijon, horseradish mustard, or honey mustard

Special Equipment

  • 4 long metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 In a medium bowl whisk the mustard, oil, agave nectar, and thyme. Transfer one-third of the mixture to a small bowl for brushing over the kabobs and sausages before grilling. Reserve the remaining mixture for serving.
  • 04 Thread all of the mushrooms onto two of the skewers, and all of the onions onto the other two skewers. 
  • 05 Brush the sausages and the vegetable kabobs evenly with the mustard mixture set aside in the small bowl. 
  • 06 Grill the sausages and the vegetable kabobs over direct medium heat, with the lid closed, until the sausages are thoroughly cooked and the mushrooms are tender and lightly browned, 8 to 12 minutes, turning occasionally. The onion kabobs may need an additional 2 to 4 minutes. 
  • 07 Put the sausages and kabobs on a large platter with the reserved mustard-thyme mixture for dipping and the warm sauerkraut alongside. Serve with the assorted mustards.

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