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.