Honey Mustard Chicken Sausage Kebabs, YUM!
Print Recipe

Grilled Honey Mustard Chicken Sausages

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Colleen Kennedy


  • 3/4 cup honey
  • 1/2 cup grainy Dijon I like Grey Poupon Country Dijon the best for this
  • 2 pounds First Fresh Italian Chicken Sausage
  • 3 peppers whichever colors you enjoy
  • 1 large Vidalia onion


  • Combine the honey and the mustard in a small bowl and stir vigorously until smooth. Taste and adjust for your preference of honey to mustard ratio. Reserve 30% of the mixture in a small bowl for the final glazing (you don't want to cross contaminate after brushing the raw chicken).
  • Cut your sausage into halves with kitchen shears or a knife (easier to do if the sausages are cold or semi-frozen) and set aside.
  • Cut your peppers into 2 inch segments, cut your onions into quarters.
  • Skewer your onions on their own metal skewer.
  • Skewers some sausages in their own skewer (I like using 2 skewers for stability).
  • Skewer sausages and peppers intermittently (same 2 skewer method if you like).
  • Oil your grill.
  • Heat your grill to med-high, then place skewers onto the grill, just before you flip, brush with the honey mustard, repeat a couple of times. Once you brush your sausages and vegetables you are best cooking over indirect heat to avoid burning due to the honey). Keep at watch on them,
  • Chicken sausages cook much faster than other meat sausages. Don't overcook or they will be dry. 10-12 minutes should do it.
  • Remove from grill, brush with the reserved honey mustard sauce and serve.