1. Mix mayonnaise, sour cream, lemon juice, mustard, chives, and capers in a small bowl. Add pepper to taste. Cover and refrigerate.
2. Pierce sausages in a few places. Cook sausages in a large pot of boiling water for ten minutes. Drain and let cool. Cut sausages into slices approximately 2.5 cm (1 in.) thick.
3. Place sausage slices on four wood skewers alternating artichoke hearts with tomatoes.
4. Preheat barbecue to medium-high. Cook skewers eight to ten minutes, turning occasionally until browned on all sides.
5. Serve with refrigerated remoulade sauce, potatoes, and a green salad.

Suggestion for accompaniment : Serve with Salud! Beer