Recipe by Jill Silverman Hough. From the June 2009 issue of Bon Appetit, available at . Make some couscous to go with this. Serves 4, can easily be doubled to ensure leftovers for lunch tomorrow.
Ingredients
6 tablespoons Dijon-style mustard
2 tablespoons honey
1 tablespoon mayonnaise
4 fully cooked sun-dried-tomato chicken sausages, each cut into 6 pieces
24 mini bell peppers
Olive oil
Directions
Prepare barbecue (medium-high heat). Whisk mustard, honey and mayonnaise in small bowl to blend. Thread 3 sausage pieces alternately with 3 peppers onto each of 8 skewers and place on baking sheet. Brush with oil; sprinkle with salt and pepper.
Grill skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.
Arrange skewers on platter. Brush with any remaining mustard mixture.
