Crudites And Grilled Sausage With Sweet And Hot Chutneys
- 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)
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.