Grilled Sausages, Peppers, and Onions with Dijon Sour Cream / Jill Silverman Hough

Ingredients

• 1 cup sour cream
• 1/4 cup Dijon mustard
• 2 small red onions (about 12 ounces)
• 24 mini bell peppers
• 8 cooked sun-dried tomato chicken sausages (two 12-ounce packages), cut into 3 pieces each
• 6 tablespoons extra virgin olive oil
• 1 1/2 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• Special equipment: twelve 10- to 12-inch skewers, soaked in water for at least 10 minutes if they’re wood or bamboo