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Crudites And Grilled Sausage With Sweet And Hot Chutneys


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  • Vegetables to dip (such as carrot sticks, steamed broccoli florets, jicama, cauliflower)
  • 3 pounds fully cooked sausages (such as bratwurst or kielbasa)
  • Sweet Chutney (see recipe)
  • Hot Chutney (see recipe)


Servings 12


Step 1

Arrange vegetables around edge of platter. Grill or panfry sausages until brown and heated through. Cut into 1-inch pieces. Arrange sausage pieces in center of platter, placing toothpick in each piece. Serve with chutneys.

This recipe yields 12 servings.

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