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Turkey Sausage and Potato Kabobs with Mustard Glaze

  • 4 Servings
  • 15 mins Prep Time
  • 45 mins Total Time


  • 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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