- Prep Time
- 10 mins
- Total Time
- 20 mins
- smoked sausages, cut into 1-in. (2-5 cm) pieces
- dill pickles, cut into 1/2-in. (1-cm) thick slices, slightly on an angle
- onion, cut into 1-in. (2.5 cm) chunks
- 1/3 cup
- honey mustard
- 75 mL
- wooden skewers, soaked
Thread smoked sausages, pickle slices and onions onto skewers. Brush evenly with mustard.
Grill on barbecue preheated to medium-high, turning occasionally, 8 to 10 min. or until sausages are heated through.
Remove skewer from threaded ingredients. Serve them on a bun if desired.
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