Bratwurst and Vegetable Kebabs with Mustard Sauce

Culinary Setting
Cooking Style
Turkey Sausage
Dish Type


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.