Smoked Sausage Kabobs
|Honey||1⁄3 Cup (5.33 tbs)|
|Spicy brown mustard||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger root||1⁄2 Teaspoon|
|Cooked smoked sausage||1 1⁄4 Pound, cut into 1-inch pieces|
|Fresh mushrooms||8 Medium|
|Green pepper||1 Large, cut into 1-inch pieces|
|Onion||1 Medium, cut into eight wedges|
|Zucchini||1 Small, cut into 1-inch pieces|
In a large bowl, combine the first six ingredients.
Add sausage and vegetables; toss to coat.
Drain and reserve the 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 the reserved marinade.