Ingredients

• 1 tablespoon vegetable oil
• 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
• 3/4 cup ketchup
• 3/4 cup spicy brown mustard
• 1 tablespoon hot sauce
• Serving suggestion: Tangy Corn Relish, recipe follows
• 2 ears corn
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1/2 cup chopped sweet piquante peppers
• 1/2 small red onion, chopped
• 1/4 cup finely chopped sweet gherkins
• 1/4 cup chopped fresh parsley
• 1 red jalapeno pepper, seeded and minced
• 1/2 teaspoon sugar

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Instructions

1. Special equipment: 8 to 10 wooden skewers soaked in water for about 20 minutes
2. Soak 8 to 10 wooden skewers in water for about 20 minutes.
3. Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
4. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
5. Serve this dish with Tangy Corn Relish.
6. Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
7. Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.