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Sausage Shish Kabobs with Homemade Mustard Barbecue Sauce

Don’t those look good? The only problem is that I couldn’t find organic or local peppers around here yet. I got the idea to make these from an open house I went to recently, and it was SO easy. I started out with brats from our farmer, and what’s even more fun is that he now makes bacon-cheddar brats. They taste just as good as the store-bought cheddar brats that I used to love, much better actually, and with no junk in them!

Sausage shish-kabobs

  • Boil brats in a frying pan with a little water in the bottom until they’re cooked through.
  • In the meantime mix together the mustard barbecue sauce. In a saucepan add the following and stir ‘til heated well: 1/4 c. mustard, 1/4 c. ketchup (organic or homemade to avoid high fructose corn syrup, 1/8 c. local raw honey, 1/8 c. real maple syrup. These aren’t exact amounts, I just squirted and poured. Taste and see what it needs to get it how you like it.
  • Grill brats just long enough to get them hot and full of that yummy grilled flavor.
  • Slice brats and put them on skewers with peppers (preferably local and organic).
  • Brush with sauce and grill a few more minutes until the peppers are hot. NOTE: For a meal lower in carbs or for picky kids, you could leave some plain and they’re really good this way, too.

These are great by themselves with some fresh veggies on the side, or if you’re not watching your carbs you could serve it with some rice.

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  1. I may have to try these! I never thought I liked sausage, but I love Niman Ranch’s bratwurst sausage, and it sounds like they’d be perfect for this. We don’t have a grill, though, just a stove-top grill pan. Wonder if that would do?

    • Hi Jeanmarie!
      I think that would work, but there’s something about that grilled flavor though…

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