android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Sausage Medley with Mushroom and Onion Kabobs

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    10 to 16 mins

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 22
  • 1 cup spicy brown mustard
  • ½ cup extra-virgin olive oil
  • 6 tablespoons dark agave nectar
  • 3 tablespoons finely chopped fresh thyme leaves
  • 8 assorted fresh sausages, such as hot or sweet Italian sausages or bratwurst, about 2 pounds total
  • 8 ounces cremini mushrooms, stems trimmed
  • 1 large onion, cut into 8 wedges, each wedge cut crosswise in half
  • 2 pounds 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
  • Thread all of the mushrooms onto two of the skewers, and all of the onions onto the other two skewers. 
  • Brush the sausages and the vegetable kabobs evenly with the mustard mixture set aside in the small bowl. 
  • 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. 
    Grill the sausages and the vegetable kabobs over direct medium heat, with the lid closed, until the sausages are cooked to 160°F 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.
    Grill the sausages and the vegetable kabobs over medium heat, with the lid closed, until the sausages are cooked to 160°F 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.
  • 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.

let's Gear up

Recommended Tools

More Pork recipes

You May Also Like