Preheat the grill to 425 F. and set it for two zone cooking (half direct and half indirect).

Place a skewer through the center of each smoked sausage. To spiralize, Use a pairing knife to cut through the sausage until you hit the skewer, while rotating and cutting on an angle until you reach the end of the sausage. Use your hands to stretch the sausage out so the spirals go along the skewer.

To make the cabbage steaks, slice off the ends and save for a different recipe (goes great in a breakfast hash). Cut the remainder of the steak into four, 1" rounds and set onto a wire rack.

In a bowl whisk together the mustard, olive oil, vinegar and salt and pepper. Brush the mixture on the top and bottom of both sides of each piece of cabbage.

Place the cabbages on the indirect side of the grill and cook for 4-5 minutes then flip and repeat. Remove from the grill once they get tender.

Place the spiralized smoked sausage skewers over direct heat and rotate every minute or so until you get the desired level of char.

Remove and place it all on a large tray or platter and serve with a side of extra mustard.