1. In a large saucepan, bring water to a boil. Place sausages in water; reduce heat. Cover and simmer for 8 to 10 minutes or until internal temperature reaches 160°F. Remove sausages from water and pat dry with paper towels.
2. Meanwhile, in a medium nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add sweet potato cubes; cook 10 minutes or until tender and lightly browned, stirring occasionally. Remove sweet potato from skillet; keep warm.
3. Add remaining 1 Tbsp. olive oil to skillet. Add sausages and cook until browned. Remove from heat. Cut each sausage lengthwise, then crosswise into 1-inch half-circle pieces.
4. In a small bowl, stir together mayonnaise, mustard, and honey.
5. For each kabob, thread baby arugula, sweet potato cube, cheese square, and sausage half-circle on an appetizer skewer. Serve with mustard mixture.

Each piece contains: 72 calories, 6 g fat, 2 g saturated fat, 0 g trans fat, 8 mg cholesterol, 71 mg sodium, 3 g carbohydrates, 0 g fiber, 1 g sugar, 2 g protein. Daily values: 19% vitamin A, 0% vitamin C, 3% calcium, 0% iron.