Sausage Kabobs with Mustard-Beer Baste

1 tbsp. butter
1 onion, peeled and chopped
1 cup beer
2 tbsp. Dijon mustard
1 tbsp. brown sugar
1 (19.76-oz.) package Johnsonville Beer N Bratwurst Sausage, sliced diagonally 1/2-inch thick
1 each: small red, yellow and orange bell peppers
2 zucchini, sliced 1/2-inch thick
2 yellow squash, sliced 1/2-inch thick
1/2 red onion, peeled and cut into 1-inch
8 tiny red potatoes, cooked

Prep time: 20 minutes
Cook time: 30 minutes

Melt butter in a small saucepan. Add chopped onion and cook over low heat for 10 minutes or until very soft. Add beer, mustard and brown sugar. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, thread sausage and vegetables onto skewers. Cook on a grill over medium heat for about 10 to 15 minutes, turning and basting with half the beer mixture, until lightly charred and cooked through. Remove skewers from grill and place on a serving platter; pour remaining beer mixture over the top.

Makes 4 servings.