Special equipment: 8 bamboo skewers, soaked in water for 30 minutes
Preheat a barbeque grill or indoor grill pan to medium heat.
In a small bowl, stir together the apple jelly, mustard, apple cider vinegar, 2 tablespoons olive oil and honey BBQ seasoning. Set aside.
Alternate 2 pieces of bratwurst, red pepper, mushroom and pearl onions on each of the skewers. Brush with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Place on an oiled grill and cook, 3 minutes. Flip and liberally brush with the glaze. Grill an additional 3 minutes, then flip and brush with more glaze. Grill for an addition 2 minutes per side, brushing again with the glaze.
Remove from the grill and serve. Any remaining glaze can be brushed onto the skewers or served alongside as a dipping sauce.
Recipe copyright Sandra Lee, 2011