Men really go for these!

Ingredients:

• ¼ c butter
• 2 Tab mixed mustard plaster(See below) or brown mustard
• 2 lbs small red potatoes, scrubbed and cut into bite-size chunks
• 4 lbs kielbasa sliced into ½ – 3/4 inch thick rounds
• 6 inch skewers soaked in water
• kosher salt or other coarse salt

Directions:

1. In a small pan, melt the butter over low heat and stir in the mustard.
2. Par-cook potato chunks until easily pierced with a skewer but are not completely tender. (The potatoes can be cooked several hours ahead and refrigerated.)
3. Thread 2 sausage chunks onto a skewer, interspersed with a potato chunk, avoid crowding. Thread the sausage chunks through their casing covered sides so that the cut surface will face the fire during grilling.
4. Brush kebobs with the mustard butter.
5. Grill on barbecue or broil in oven 5-7 minutes, turning to brown.
6. Sprinkle moderately with salt.
7. Serve in large chaffing dish with extra mustard for dipping

Serves: Makes about 80 pieces

Source: Born To Grill

Mixed Mustard Plaster

Combine in a bowl

6 Tab sweet hot mustard
6 Tab coarse ground mild mustard
3 Tab yellow ballpark mustard (plain old yellow mustard)
2 tsp cider vinegar