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
Preheat the grill to medium high.
Cut the sausages on the diagonal into 1½” pieces.
Thread the sausage and vegetables alternately onto skewers; set aside.
In mixing bowl, combine the brown sugar & spice glaze and mustard.
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.
Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.