Pork Sausage Skewers

Ingredients

• 1kg pork sausages, cut into 3cm pieces                                                    
• 2 large green bell peppers, cut into 3cm pieces
• 2 red onions, cut into 3cm pieces                                                          
• 2 large red bell peppers, cut into 3cm pieces
• Canola oil, for cooking and brushing                                                     
• 2 large yellow bell peppers, cut into 3cm pieces
• Kosher salt and freshly ground black pepper

Spicy Mustard Sauce

• 1/4 cup Dijon mustard                                                                             
• 1 teaspoon kosher salt
• 2 tablespoons yellow mustard                                                               
• 1/4 cup spicy brown mustard
• 2 tablespoons white wine vinegar                                                         
• 2 tablespoons mayonnaise
• 1/2 teaspoon freshly ground black pepper

Method

1. Place the onions and peppers in a large bowl and gently toss with about 2 tablespoons oil and salt and pepper to taste, making sure that the onions stay intact and don’t separate too much.
2. Alternate the peppers, onions and kielbasa on 10 skewers, making sure there are 3 pieces of kielbasa on each one. When putting the onions on the skewers, add 2 layers of the onion at a time; this will make the cooking time more even, as they will be the same size as the peppers.
3. Preheat a grill to medium-high heat, then brush the grates with oil so the skewers don’t stick. Cook the skewers, flipping often, until the vegetables are cooked through and the kielbasa is nicely charred from the grill, 15 to 20 minutes.
4. For the spicy mustard sauce: Meanwhile, add the Dijon mustard, spicy brown mustard, mayonnaise, yellow mustard, vinegar, salt and pepper to a bowl and whisk together. Transfer to a bowl for dipping.
5. Remove the skewers from the grill and serve with the mustard sauce.