Directions:

1. Combine mango, black beans, red onion, cilantro, lime juice and salt in medium bowl. 
2. Grill Hot Links™ over medium-low heat according to package directions.
3. Place grilled sausages in buns; top generously with mango salsa.  Serve any remaining salsa with tortilla chips.

• Cook’s Tip:  Substitute any flavor Hillshire Farm® Smoked Sausage Links for the Hot Links.  For a change of pace, substitute 1 ripe avocado, peeled and chopped for the black beans. 

Directions:

1. Cut sausage into 18 slices.  Thread sausage, vegetables and pineapple onto 6 skewers, leaving a small space between each item.
2. Grill over medium heat, turning frequently for 10 minutes.  Brush kabobs generously with teriyaki sauce and grill 2 minutes longer or until peppers and onions are crisp-tender.

Directions:

1. Brush sausages with 1 tablespoon Dijon mustard; set aside.
2. Heat olive oil over medium heat in large skillet.  Add onions and cook until golden brown and tender, about 15 minutes, stirring frequently.  If onions start to brown too quickly, reduce heat to medium-low.  Stir in stone ground mustard; add salt and pepper to taste.
3. Grill sausages according to package directions, turning frequently and brushing with remaining Dijon mustard.   Place one grilled sausage in each roll and generously top with warm onion mixture.

Directions:

1. Cut sausage into 18 slices.  Thread sausage, pepper, pineapple, peaches and green onions onto 6 skewers, leaving a small space between each item.
   
2. Combine preserves and mustard in a small bowl; set aside.
   
3. Grill kabobs over medium heat, turning frequently for 10 minutes.  Brush kabobs generously with apricot mixture and grill 2 minutes longer or until peppers and onions are crisp-tender.

• Cook’s Tip:  Substitute 1½ cups fresh peach slices for the canned peaches when they are in season.

Directions:

1. Cut each sausage into 3 pieces. Thread sausage, apples, peppers and onion onto 6 skewers, leaving a small space between each item.

2. Melt apricot preserves in small saucepan over low heat. Add mustard, mixing until well blended.

3. Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs with apricot preserves mixture and grill 2 minutes longer, or until apple and vegetables are crisp-tender.

Variation: Substitute peach, zucchini and apple jelly for apple, red bell pepper and apricot preserves.

Cook’s Tip: Rewarm jelly/preserves mixture briefly before brushing on kabobs if it has become too thick.

Directions:

1. Brush sausages with half of the lime juice; set aside remaining lime juice.

2. Combine tomatoes, avocado, onion, remaining lime juice, cilantro, jalapeno and salt.

3. Grill sausages according to package directions, turning frequently and brushing with reserved lime juice. Place one grilled sausage in each roll and generously top with avocado mixture.

Variation: Serve CheddarWurst^® in tortilla instead of buns. For added zip spread bun or tortilla with chipotle flavored mayonnaise. Continue as directed above.

Directions:

1. Brush sausages with balsamic vinegar; set aside.
2. Heat olive oil over medium heat in small skillet.  Add tomatoes and cook until soft, about 3-5 minutes, stirring occasionally.  In small bowl, combine tomatoes, mozzarella, red onion, basil and salt.
3. Grill sausages according to package directions, turning frequently and brushing with balsamic vinegar.   Place one grilled sausage in each roll and generously top with tomato-mozzarella mixture.

Directions:

1. Cut sausage into 1” slices; set aside.  Cook corn and potatoes in boiling water for 5-6 minutes or until just barely tender; drain.
2. Thread sausage and vegetables onto 6 skewers.  Combine salad dressing and garlic; brush generously on kabobs.
3. Grill over medium heat for 8-10 minutes or until sausages are browned and vegetables are tender, turning often and basting frequently with remaining dressing mixture.

Directions:

1. Melt butter in large skillet over medium heat.  Add honey, mustard and salt; bring to a boil, stirring frequently.
2. Add sausage links and cook 10-12 minutes or until thoroughly heated, turning occasionally.
3. Place sausages in buns and serve.

• Cook’s Tip:  For added flavor, after heating sausages, grill over medium-low heat for 3-4 minutes before serving. 

Directions:

1. Cut sausage on an angle into ½” slices.  Place sausage in center of a large sheet of heavy-duty aluminum foil; top with sliced onions.
2. Combine barbecue sauce, cilantro and pepper in small bowl.  Spread over top of onions and sausage.  Bring up foil sides.  Double fold top and ends to seal, making one large packet, leaving room for heat circulation inside.
3. Grill packet 12-14 minutes over medium coals or until sausages are hot, turning 3-4 times during cooking.  Open pouch carefully; place sausage slices in buns and top with onions.

• Cook’s Tip:  Substitute Hillshire Farm® Beef Hot Links™ for the Smoked Sausage.  Place sausage links (not sliced) in center of foil and proceed as above.

Directions:

1.  Cut sausage into 18 slices.  Thread sausage, apples and onions onto 6 skewers, leaving a small space between each item.
   
2. Combine apple jelly and thyme in a small saucepan; heat on medium-low until jelly melts.
   
3. Grill kabobs over medium heat, turning frequently for 10 minutes.  Brush kabobs with jelly mixture and grill 2 minutes longer, or until apples and onions are crisp-tender.

• Cook’s Tip:  Rewarm jelly mixture briefly before brushing on kabobs if it has become too thick.