Crudites and Grilled Sausage with Sweet and Hot Chutneys
Info
Rating
Ingredients
Vegetables to dip (such as carrot sticks, steamed broccoli florets, jicama and cauliflower)
3 pounds fully cooked sausages (such as bratwurst or kielbasa)
Sweet Chutney
Hot Chutney
Directions
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.
