Turkey Sausage and Potato Kabobs with Mustard Glaze

Ingredients

1 package Hot Italian Turkey Sausage
1 tbsp. grainy Dijon mustard
4 tsp. apple cider vinegar
4 tsp. olive oil
2 tsp. honey
1 lb. small red or yellow potatoes
1 red bell pepper, seeded and cut into about 1 1/2-inch squares
1 green bell pepper, seeded and cut into about 1 1/2-inch squares
Rosemary branches, metal skewers or bamboo skewers, soaked in water for 20 minutes
Freshly ground black pepper
Fresh frisée, optional

Serving Size	2 skewers
Amount Per Serving
Calories	330
Calories from Fat	130
% Daily Value*
Total Fat 15g	24%
Saturated Fat 3.5g	17%
Trans Fat 0g
Cholesterol 70mg	23%
Sodium 880mg	37%
Total Carbohydrates 26g	9%
Dietary Fiber 3g	12%
Sugars 6g
Protein 23g
Vitamin A 20% Vitamin C 120% Calcium 4% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Combine the mustard, vinegar, olive oil and honey in a bowl and mix until smooth. Set aside about 1/3 of the sauce for basting.
Step 2

Place sausages in a pot and cover with water. Bring to a boil then gently simmer for 10 minutes.
Step 3

When cool enough to handle, cut each sausage into 7 chunks of equal size.
Step 4

Microwave potatoes for 10 to 12 minutes or until tender.
Step 5

When potatoes are cool enough to handle, cut them into 1-inch pieces and toss them along with the peppers and sausages in the mustard glaze in a large bowl.
Step 6

Thread potatoes, red pepper and sausage chunks onto 8 skewers.
Step 7

Place skewers on a grill or grill pan over medium-high heat; brush with the reserved mustard mixture. Grill and turn until sausages are completely cooked and reach internal temperature of 165°F and red peppers are cooked, about 10 minutes. Season to taste with pepper. Garnish with frisée, if desired.

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