Instructions

• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (350° to 400°F).
  Prepare the grill for cooking over medium heat (400°F).
• 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.
• 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 direct medium heat, with the lid closed, until the sausages are cooked to 160°F 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 cooked to 160°F 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.