Appetizer
Sides
Desserts
Antipasto Sausage Skewers
Prep: 20 min
Yields: 24 servings
What you need:
PAM Cooking spray
12 ounces fully cooked Italian-style
poultry sausage, cut into 1-inch
pieces 1/2 cup lightly packed fresh basil
1 12 ounce jar roasted red peppers,
drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 (14 ounce) can artichoke hearts, drained and quartered
Make It:
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end.
Repeat with the remaining ingredients to make about two-dozen skewers.
Prep: 20 min
Yields: 24 servings
What you need:
PAM Cooking spray
12 ounces fully cooked Italian-style
poultry sausage, cut into 1-inch
pieces 1/2 cup lightly packed fresh basil
1 12 ounce jar roasted red peppers,
drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 (14 ounce) can artichoke hearts, drained and quartered
Make It:
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end.
Repeat with the remaining ingredients to make about two-dozen skewers.
©2009 EZ Chef All Rights Reserved