Crudites And Grilled Sausage With Sweet And Hot Chutneys

By á-170456

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)

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.