If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a medium bowl whisk the mustard, oil, agave nectar, and thyme. Transfer one-third of the mixture to a small bowl for brushing over the kabobs and sausages before grilling. Reserve the remaining mixture for serving.
Related Grill Skills
Chopping Thyme
Thread all of the mushrooms onto two of the skewers, and all of the onions onto the other two skewers.
Brush the sausages and the vegetable kabobs evenly with the mustard mixture set aside in the small bowl.
Grill the sausages and the vegetable kabobs over direct medium heat, with the lid closed, until the sausages are thoroughly cooked and the mushrooms are tender and lightly browned, 8 to 12 minutes, turning occasionally. The onion kabobs may need an additional 2 to 4 minutes.
Grill the sausages and the vegetable kabobs over medium heat, with the lid closed, until the sausages are thoroughly cooked and the mushrooms are tender and lightly browned, 8 to 12 minutes, turning occasionally. The onion kabobs may need an additional 2 to 4 minutes.
Put the sausages and kabobs on a large platter with the reserved mustard-thyme mixture for dipping and the warm sauerkraut alongside. Serve with the assorted mustards.
