Honey Mustard Glazed Sausage Kabob

1/2 pound Eckrich smoked sausage, rope or links or franks, cut into sixteen 3/4 inch pieces

1 small green bell pepper, cut into 1-inch pieces

1 small red bell pepper, cut into 1 inch pieces

1 small yellow bell pepper, cut into 1 inch pieces

3 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

1 tablespoon white wine vinegar

Prepare grill for direct method. Assemble each kabob using 4 pieces of meat and 3-4 pieces each vegetables on four 12-inch skewers. Combine honey, mustard, oil and vinegar. Place kabob on grill rack over medium heat. Brush half of the honey mustard glaze over kabob. Grill 4-5 minutes. Turn kabob and brush with remaining glaze. Continue grilling 4-5 minutes or until hot.

Makes 4 kabob.

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Cajun Country -- New Iberia, Louisiana