4 (12-inch) wooden skewers, soaked in water for 30 minutes
2 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp Dijon mustard
1 tsp coarsely ground black pepper
1 lb TURKEY BRATWURST, cut into 3/4 slices (slice through the casings)
1 Large green bell pepper, washed, seeded, de-ribbed and cut into 1 squares
12 Cherry or grape tomatoes, washed
Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.
On each skewer, alternately thread the sausage and vegetables, beginning and ending each skewer with green pepper cubes. Leave a small space between the sausage pieces so the sausage will cook through.
Brush the mustard mixture onto the sausage and vegetables.
Prepare the grill with medium heat coals (white-ash glowing embers) or preheat the broiler. Grill or broil the kebabs on an oiled rack, about 6-8 inches from the heat.
Using tongs, turn the skewers every 5 minutes and continue to cook for a total of 18 to 20 minutes, or until the sausage is cooked through to 165 degrees F internal temperature.