Grilled Sausage & Vegetable Skewers

Heat grill to medium-high heat. Scrape grates clean with a metal brush and then brush with oil or wipe with an oil-dampened paper towel.

Soak 6 skewers in cold water for 20 minutes to keep them from burning.

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 and mustard. Add salt and pepper to taste.

Place each skewer on the grill and cook for approximately 2 Minutes. Turn and cook for another 2 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 another 5 Minutes or until the vegetables are tender and golden brown.