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Hot Smoked Sausage Kabobs

Hot Smoked Sausage Kabobs

Courtesy of Boar’s Head

Boar's Head Hot Smoked Sausage KebabsMakes 4 servings.


  • 4 Boar’s Head Smoked Sausages
  • 1 green pepper, seeded and cut into wedges
  • 1 red pepper, seeded and cut into wedges
  • 1 large sweet onion, quartered lengthwise and halved crosswise
  • 2 large ears of corn, peeled and cut into 1” rounds
  • 4 bamboo skewers soaked in water
  • 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
  • 1 Tbsp. Boar’s Head Delicatessen Style Mustard


  1. Preheat the grill to medium high.
  2. Cut the sausages on the diagonal into 1½” pieces.
  3. Thread the sausage and vegetables alternately onto skewers; set aside.
  4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
  5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
  6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.

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