Sausage Medley with Mushroom and Onion Kabobs

Sausage Medley

Recipe by Jamie Purviance

Serves: 4 // Prep time: 25 minutes | Grilling time: 10 to 16 minutes | Special equipment: 4 long metal or bamboo skewers


  • 1 cup spicy brown mustard
  • ½ cup extra-virgin olive oil
  • ¼ cup plus 2 tablespoons dark agave nectar
  • 3 tablespoons finely chopped fresh thyme leaves
  • 8–10 assorted fresh sausages, such as hot or sweet Italian sausages or bratwurst, about 2 pounds total
  • 8–10 ounces cremini mushrooms, stems trimmed
  • 1 large onion, cut into 8 wedges, each wedge cut crosswise in half
  • 1 jar (32 ounces) sauerkraut, rinsed well with cold water, drained, and warmed
  • Assorted mustards, such as whole-grain Dijon, horseradish mustard, or honey mustard


  1. If using bamboo skewers, soak them in water for at least 30 minutes.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. In a medium bowl whisk the mustard, oil, agave nectar, and thyme. Transfer one-third of the mixture to a small bowl for brushing over the skewers and sausages before grilling. Reserve the remaining mixture for serving.
  4. Thread all of the mushrooms onto two of the skewers, and all of the onions onto the other two skewers.
  5. Brush the sausages and the vegetables evenly with the mustard mixture set aside in the small bowl.
  6. Grill the sausages and the vegetable kabobs over direct medium heat, with the lid closed, until the sausages are thoroughly cooked and the mushrooms are tender and lightly browned, 8 to 12 minutes, turning occasionally. The onion kabobs may need an additional 2 to 4 minutes.
  7. Put the sausages and kabobs on a large platter with the reserved mustard-thyme mixture for dipping and the warm sauerkraut alongside. Serve with the assorted mustards.

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