Ingredients:

• 1 pkg (375 g) smoked Ontario pork sausages (about 4 or 5 small)
• 16 mini potatoes
• 3 tbsp (45 mL) Dijon mustard
• 3 tbsp (45 mL) honey
• 1 tbsp (15 mL) each canola oil and cider vinegar
• 1/4 tsp (1 mL) pepper
• 8 to 16 small button mushrooms
• 1 each small red and yellow bell pepper, cut into 1 inch (2.5 cm) pieces

Cooking Instructions:

1. Cut sausages into about 1 inch (2.5 cm) pieces; set aside.
2. Place potatoes in a small saucepan and cover with water. Bring to a simmer and cook for about 10 minutes or until paring knife easily pushes through centre. Drain well and rinse with cold water.
3. Meanwhile, whisk together mustard, honey, oil, vinegar and pepper; set aside.
4. Skewer sausage, potatoes, mushrooms and peppers onto 8 metal or soaked bamboo skewers.
5. Preheat grill to medium high heat and grease lightly.
6. Place kabobs onto grill and brush all over with mustard sauce. Turn kabobs occasionally, brushing with sauce for 5 to 8 minutes or until sausage is heated through and vegetables are grill marked and golden. Serve with any remaining sauce for dipping.

Tip: Be sure to soak bamboo skewers in water for at least 15 minutes before skewering and grilling.