Instructions: To prepare mustard sauce: Melt butter over low heat. Add garlic; cook 1 minute. Whisk in mustard, lemon juice, Worcestershire and red-pepper sauce. Add salt and pepper to taste; set aside. (Store up to 1 week in refrigerator or 2 months in freezer.)

To prepare skewers: Soak 24 6-inch bamboo skewers in water 30 minutes. Heat grill or broiler to high.

Thread skewers alternately with pieces of bell peppers, onions, sausage and shrimp. (For best results, skewer the shrimp lengthwise and the sausage crosswise through the casing.) Brush each skewer generously with mustard sauce. Grill until shrimp is pink and sausage is lightly browned, about 2 to 3 minutes on each side. Serve with remaining mustard sauce on the side.

This recipe yields 6 servings.

Sausage Maker" by Bruce Aidells"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.