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Smoked Sausage Kabobs with Beer-Mustard Sauce

What you'll need: 

1 package (12 oz) Lightlife® Smart Sausages® Smoked Style
12 baby red potatoes (about 1 1/2 inches in diameter)
1 small sweet onion, cut into 3/4-inch wedges
coarse ground black pepper to taste
4 10-inch bamboo or metal skewers
Beer-Mustard Sauce:
1/4 cup stone-ground mustard
2 Tbsp. unsalted butter, melted
2 tsp. molasses
1/4 tsp. coarse-ground black pepper
1/4 cup porter or nonalocholic amber beer

How to make it: 

If using bamboo skewers, up to 30 minutes before grilling, soak skewers in water to prevent burning.

Prepare Beer-Mustard Sauce: Combine mustard, butter, molasses and black pepper. Stir in porter until foam subsides; set aside. Makes about 3/4 cup.

Cook potatoes in lightly salted, gently boiling water about 8 minutes or just until slightly tender. Drain and immediately rinse with cold or ice water. Drain again.

Preheat gas grill to medium-hot for direct grilling. Meanwhile, alternately thread potatoes, sausages and onion pieces on the skewers, leaving 1/4 inch between pieces.

Grill kabobs, uncovered, for 8-12 mins. or until potatoes and onions are tender and sausages are hot, turning and brushing occasionally with beer-mustard sauce. Transfer kabobs to serving platter or dinner plates. Brush again with sauce. If desired, season to taste with pepper.

Recipe Variation - Smoked Sausage and Onion Hoagies: Prepare and grill kabobs as directed, except omit the potatoes and use the entire small sweet onion. At the end of grilling, lightly toast the insides of 4 split hoagie buns. Brush remaining sauce or additional stone-ground mustard on insides of buns. Transfer grilled sausages and onions to the buns. Makes 4 servings.