Crudites And Grilled Sausage With Sweet And Hot Chutneys
By á-170456
Rate this recipe
0/5
(0 Votes)
Ingredients
- 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)
Details
Servings 12
Preparation
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.
You'll also love
- New England Seafood Chowder 0/5 (0 Votes)
- Mashed Potatoes With Green Onions... 0/5 (0 Votes)
- French Veal 0/5 (0 Votes)
- London Broil Turkey 0/5 (0 Votes)
Review this recipe