Cook and stir marinade mix and orange juice in small saucepan on medium heat until smooth. Add marmalade, water and curry; bring to a boil, stirring constantly. Reduce heat to low and simmer for 1 minute. Remove from heat; cool completely.
Pierce sausages with fork. Place in large re-sealable plastic bag or glass dish. Add 1/2 of the glaze; turn to coat evenly. refrigerate :30 minutes or longer for extra flavor. Remove sausages from marinade. Discard any remaining marinade.
Assemble kabobs by alternating cherry tomatoes, mushrooms, onions and sausage. Grill kabobs over medium heat for :20 minutes or until cooked through, turning occasionally and brushing with remaining glaze.